Butter Toffee Cake



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Product Details

We have made the to-die-for dessert that presents so well, you won’t believe how easy it is. Simply heat up the mini bundt cake in its bakeable container, and when you pop it out, the butter toffee topping oozes down the sides. It’s the buttery, gooey, sweet and sticky treat your diners will come back for again and again.


  • Mini Bundt cake is made with butter, whipping cream, buttermilk and brown sugar
  • Kosher certified
  • Ready-to-heat from frozen in its bakeable cup in microwave or oven
  • Individually portioned and sealed for ease and convenience
  • Frozen


  • On-Trend: it’s the butter cake destined for a cult following
  • 90 minutes of labor savings per case: eliminates measuring, mixing batter and sauce, portioning and baking
  • Versatile: amazing on its own, with fruit or à la mode

Preparation Instructions

  • Microwave:
  • Heat from frozen, one cake at a time. Remove plastic film from outside of cup. Loosen cake inside cup by applying pressure to the bottom of the cup while holding the cup’s edges. Do not remove cup. Turn cup upside-down on microwave-safe plate. Microwave on HIGH for 50-60 seconds. Let cake stand in cup for 30-60 seconds. Remove cup and serve
  • Conventional Oven:
  • Heat from Frozen. Preheat oven to 350°F. Remove plastic film and place cup, cake side up, on a baking sheet. Cover entire sheet with foil to prevent crispy cake bottom. Do not remove cup. Heat for 16-18 minutes. If heating multiple cakes at one time, add 1-2 minutes to baking time. Let cake stand in cup for 1 minute. Invert cake onto serving plate, remove cup and serve
  • Appliances may vary. These are guidelines only

Menu Ideas

  • Butter Toffee Cake with Vanilla Ice Cream
  • Butter Toffee Cake with Caramelized Bananas
  • Butter Toffee Cake with Whipped Cream

Recommended for:

Varied Menu, Steak & Seafood, Bar & Grill, Family Style & Diners, American Regional - Southwest, Cajun, etc, Ethnic - Middle Eastern, African, etc, Burgers