Toffee Bundt Cake
This Bundt cake, which uses cake and pudding mixes, is almost as simple to make as a dump cake, but it is elevated by two layers of crunchy, chocolate-covered toffee bits.

Preheat the oven to 350 degrees F (175 degrees C).

Grease and flour a 10-inch Bundt pan.

Mix cake mix pudding mix vegetable oil sugar water and eggs together in a large mixing bowl until smooth.

Fold in sour cream; batter will be very thick.

Pour 1/2 of the batter into the prepared pan.

Sprinkle 1/2 of the toffee bits over the top being careful to keep them away from the sides of the pan.

Pour remaining batter over top then sprinkle with remaining toffee bits.

Bake in the preheated oven until a skewer inserted in the center comes out clean about 55 minutes.

Cool on the pan for 5 minutes then invert onto a serving plate and let cool for about 25 more minutes.