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Dairy
Easy
40 Minutes
Diets 
Deep caramel flavor makes these bundt cakes hard to refuse!
1 and 1/2 cups sugar
6 ounces butter (12 tablespoons), softened
4 eggs
2 cups flour
1 and 1/2 teaspoons Haddar Baking Powder
pinch of salt
1 cup dulce de leche, at room temperature, plus more for topping (see note)
1/2-cup mini bundt muffin pans
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.
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they were yum
soooo good. small recipe though, I would double