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+ servings

Better Than Bundt Cake

A moist chocolate bundt cake that is filled with the goodness of sweetened condensed milk and caramel sauce but it is the topping of Cool Whip and Heath bars that make it extra spectacular!

Course Dessert
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 10 pieces


  • 1 box chocolate cake mix
  • 1 1/2 cups water
  • 1/2 cup oil
  • 3 eggs
  • 1 {14 oz} can sweetened condensed milk
  • 1 {16 oz} jar caramel sauce
  • 1 {8 oz} container Cool Whip, thawed
  • 3 Heath Bars {chopped/crushed}


  1. Preheat oven to 350 degrees and prepare bundt pan by spraying it with nonstick spray and sprinkling it with cocoa powder.  Make the cake mix as directed on the back of the box {mine required 1 1/2 cups water, 1/2 cup oil and 3 eggs}, pour into prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Let cake cool for 5 minutes.  Turn cake out of bundt pan and turn over on its top, on serving dish.  Poke holes in top of cake {lots of holes...but not all of the way through the cake}, pour over sweetened condensed milk and then caramel sauce.  Once cake is completely cooled, spread top with Cool Whip and sprinkle with chopped Heath Bars.  Store in refrigerator for up to 5 days.

  2. NOTE:  The reason we don't want to poke holes through the entire Better Than Anything Bundt Cake is because you will lose the filling that is poured onto the cake.  Instead we want the filling to pool up inside the chocolate cake and make it extra moist and delicious.