Salted Caramel Bundt Cake

Cake:

1. Preheat oven to 350 degrees.
2. Prep a 9 inch bundt pan with non-stick baking spray.
3. Add butter and sugar in a bowl. Use an electric mixer to cream the two together.
4. (about 4 minutes)
5. Increase the mixer speed to high and add the pudding mix. Whip until blended.
6. Add each egg, one at a time, beating after each addition.
7. Add milk, oil, and vanilla together in a small bowl. Whisk to combine.
8. Stir as you add the milk mixture to the butter mixture until completely blended.
9. Set aside.
10. Whisk the flour,cornstarch, baking powder,and salt together.
11. Slowly add the dry mixture to the wet ingredients with an electric mixer set on low.
12. Continue to mix the ingredients until all of the flour ingredients are mixed with the wet
13. ingredients and the cake batter forms.
14. Remove the electric mixer and use a rubber spatula to completely blend everything together.
15. Do not over mix.
16. Scoop the batter into the prepared bundt pan.
17. Bake at 350 degrees for 60 minutes. Remove from the oven to check if the cake is done.
18. Check by inserting a toothpick in the center of the cake. If the toothpick comes out clean the
19. cake is done. If the toothpick comes out with batter on it then return it to the oven.
20. Continue to bake for another 5 minutes and check again. If still not done, return to the oven.
21. Continue this process until the toothpick comes out clean.
22. Set on the counter to cool while still in the pan for 15 minutes.
23. Turn the bundt cake upside down on a cookie rack.
24. If the cake doesn't come out easily, leave it on the rack for about 10 minutes.
25. Allow the cake to loosen from the cake pan on its own.
26. Once out of the pan let the cake cool completely.

Sauce:

1. With a medium pot set on medium heat whisk together the butter, sugar, and heavy cream.
2. When the ingredients begin to bubble, gently continue to whisk for 4-5 minutes.
3. The sauce will thicken and become dark in color.
4. Pour the sauce into a deep bowl to cool to room temperature for 20-40 minutes.
5. Divide the sauce in half. Set one half aside.
6. Add powdered sugar and salt. Use an electric mixer on a high speed whip until a thick glaze
7. forms. If necessary add 1-3 tablespoons of heavy whipping cream to make the thick glaze.
8. Pour this over the top of the cake. Allow to set.
9. Drizzle the other half of the sauce over the top of the cake.
10. Cut into 12 slices and serve.