Better-Than-Sex Bundt Cake

Cake

 * 1box Betty Crocker™ Super Moist™ chocolate fudge cake mix
 * 1box (3.9 oz) Jell-O® chocolate-flavor instant pudding and pie filling mix
 * 1cup water
 * 1/2cup vegetable oil
 * 4eggs

Filling

 * 1/2cup (from 14-oz can) sweetened condensed milk (not evaporated)
 * 1/2cup Smuckers® caramel flavored topping (from 12.25-oz jar)

Toppings

 * 1 1/4cups Cool Whip frozen whipped topping, thawed (from 8-oz container)
 * 2tablespoons toffee bits
 * 1/2cup halved Reese’s minis unwrapped (from 7.6-oz bag)
 * 1/4cup Smuckers® caramel flavored topping (from 12.25-oz jar)

Steps

 * 1

Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
 * 2
 * 3

Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 15 minutes. In small bowl, mix Filling ingredients. With handle of wooden spoon (1/4-inch in diameter) poke holes halfway down into cake about every inch so there are 2 rows of holes in center of cake (use photo as guide). Carefully pour filling mixture over holes in cake. Refrigerate in pan, uncovered, 2 hours.
 * 4
 * 5

When ready to serve, remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. Top with whipped topping, toffee bits and Reese’s minis. Drizzle 1/4 cup caramel topping over top.