Deep caramel flavor makes these bundt cakes hard to refuse!
Preheat oven to 325 degrees Fahrenheit.
Grease and flour 18 mini bundt muffin pans (1/2-cup capacity).
Using a mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time.
Sift flour, baking powder and salt together. Alternating with the dry ingredients, add 1 cup dulce de leche to the butter mixture, beginning and ending with the dry ingredients.
Pour batter into prepared pans and bake for 20 to 25 minutes or until a cake tester inserted in the cake comes out clean. Let cool for 10 minutes and then unmold from pan. Let cool completely.
Place 1/2 cup dulce de leche in a piping bag fitted with a star tip. Pipe a star in the center of each cake. Serve or freeze in an airtight container for up to one month.
Recipe can also be baked as one whole cake. Just grease and flour a 10-cup bundt pan and bake at 350 degrees Fahrenheit for one hour.
Dulce de leche is available at The Peppermill or on our website.