Leftover Halloween Candy Bundt Cake

Halloween may be over but you might have leftover pieces of Halloween candy that seem to never go away.  Instead of having the candy go stale or throwing them away, toss them in vanilla cake batter and create this wonderful Leftover Halloween Candy Bundt Cake.  Top the cake off with some fleur de sel caramel sauce and Heath toffee bits and you've got yourself a winning treat.  Bring this to your office and share the glorious calories with your co-workers!  Recipe courtesy of Food Librarian. 

Ingredients:
1/2 cup butter (1 stick), room temp
1 cup sugar
1 egg at room temperature
2 egg whites at room temperature
2 tsp vanilla extract
3/4 cup whole milk
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cup leftover Halloween candy, chopped

Topping:
Trader Joe's Fleur de Sel Caramel
Heath's Toffee Bits

Preheat oven to 350 degrees.

1.  Whisk together flour, baking powder, and salt in a large bowl.
2. Measure 2 tablespoons of the flour mixture into a separate bowl.  Toss chopped candy with the mixture. This will help the candy not to sink to the bottom of the bundt.
3. Cream the butter with sugar until light and fluffy about 3-4 minutes. Add eggs and egg whites, one at a time. Add vanilla.  Scrape sides of bowl.
4. On low speed, add 1/2 dry ingredients, then all the milk, then remaining dry ingredients.   Mix until just combined.  Do not overmix or else cake will become very dense.
5. With a spatula, gently fold in the chopped candy.
6.  Spoon into bundt pan and smooth the top with a spoon or spatula.
7. Grease and flour pan generously. Place pan in the oven. Bake until a skewer inserted comes out clean or with just a few crumbs, about 40 minutes.
8.  Let cake cool on rack for 15 minutes. Then remove from pan onto a rack and let cool completely.
9. Drizzle with Trader Joe's Fleur De Sel caramel syrup.  Sprinkle Heath's toffee bits on top.

Use any type of nougat candy.  I used Twix, 3 Musketeers, and Milky Ways.

Measure flour.

Add baking powder and salt.

Mix well.

Measure out the flour mixture into a separate bowl.

Chop candy into bits.  Try not to eat any.

Toss with flour mixture.

In a clean bowl, add butter and sugar.

Mix until fluffy.

Add eggs one at a time.

Add vanilla.

Mix.

Add half of the flour mixture.

Add half of the whole milk.

Repeat with remaining flour and milk.

Add candy.

Gently fold the candy into the batter with a spatula.

Be sure to generously grease and flour your pan.

Spoon batter into the pan.

Bake in a 350-degree oven for approximately 40 minutes.

Be sure to generously grease and flour your pan.

Wait for the cake to cool for approximately 15 minutes.

Yum.

Invert cake onto a plate.

I am obsessed with this caramel sauce.

Have your Heath toffee bits ready in a small dish.

Drizzle the caramel sauce with a spoon or fork in a zig zag motion.

Immediately top with Heath toffee bits.

Slice.

Serve.

Drool.

Measure flour.

Add baking powder and salt.

Mix well.

Measure out the flour mixture into a separate bowl.

Chop candy into bits.  Try not to eat any.

Toss with flour mixture.

In a clean bowl, add butter and sugar.

Mix until fluffy.

Add eggs one at a time.

Add vanilla. 

Add half of the flour mixture.

Add half of the whole milk.

Repeat with remaining flour and milk.

Add candy.

Gently fold the candy into the batter with a spatula.

Be sure to generously grease and flour your pan.

Spoon batter into the pan.

Bake in a 350-degree oven for approximately 40 minutes.

Wait for the cake to cool for approximately 15 minutes.

Yum.

Invert cake onto a plate.

I am obsessed with this caramel sauce.

Have your Heath toffee bits ready in a small dish.

Drizzle the caramel sauce with a spoon or fork in a zig zag motion.

Immediately top with Heath toffee bits.

Slice.

Serve.

Drool.

Happy baking. 

xoxo

Grace