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Sticky Date Pudding Bundt Cake with Toffee Sauce

This Sticky Date Pudding Bundt Cake with homemade Toffee Sauce is a perfect holiday dessert!  The cake is tender, rich and so flavourful, and tastes amazing with the homemade toffee sauce and a dollop of whipping cream.

If you’re looking for THE perfect Christmas Day dessert, this cake is it.  It’s the perfect ending to a delicious holiday dinner.

I’m sure you’ve heard of Sticky Toffee Pudding, or Toffee Pudding Cakes at Christmas?  Usually these classic Christmas desserts are served in individual servings in little ramekin dishes.  But I find ramekins a bit fussy…I’m more of a get-all-the-batter-in-one-pan kind of gal.  I just find it a lot easier, which is why I made this Sticky Date Pudding Cake.  One pan, one cake and easy to serve!

Sticky Date Pudding Bundt Cake with Toffee Sauce

This Date Bundt Cake is made with 1 1/3 cups of chopped dates which are simmered in water, cooled, then added to the cake batter…so just imagine how tender and moist the cake is!  Seriously so good.

Sticky Date Pudding Bundt Cake with Toffee Sauce

But wait, it gets better.  You drizzle slices of the cake with homemade toffee sauce.  YES.  And if you’re feeling really naughty, add a dollop of whipped cream.

Sticky Date Pudding Bundt Cake with Toffee Sauce

The result?  A rich and delicious holiday dessert.  This is the kind of dessert Christmas food dreams are made of.

Sticky Date Pudding Bundt Cake with Toffee Sauce

Sticky Date Pudding Bundt Cake with Toffee Sauce Recipe Tips:

  • You can make this cake a day ahead of when you want to serve it. Just make sure to cover it well in saran wrap or a cake pan, so it stays nice and moist.
  • This cake freezes well.  Wrap the cake well in plastic then freeze.  Take it out of the freezer at least 5 hours before you want to serve it.
  • Sometimes right before I serve this cake I like to warm it up a bit…I put it on an oven safe plate and gently cover it in tin foil then put it into a 200 degree oven for about 10-15 minutes.
  • You can make the toffee sauce ahead of time as well.  Just heat it gently on the stove right before you want to serve it. Keep the leftovers to drizzle over ice cream!

Sticky Date Pudding Bundt Cake with Toffee Sauce

This is the ultimate Christmas dessert!  I hope you enjoy it as much as we do.


Sticky Date Pudding Bundt Cake with Toffee Sauce

This Sticky Date Pudding Bundt Cake with homemade Toffee Sauce is a perfect holiday dessert!  The cake is tender, rich and so flavourful, and tastes amazing with the homemade toffee sauce and a dollop of whipping cream.

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x



Sticky Date Pudding Bundt Cake

  • 1 1/3 cups chopped pitted dates
  • 1 1/2 cups water
  • 2 tsp baking soda
  • 1 cup butter
  • 1/2 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 2 tsp baking powder

Toffee Sauce:

  • 1 cup dark brown sugar
  • 1/2 cup butter
  • 1/2 cup whipping cream


Sticky Date Pudding Bundt Cake:

  1. Preheat your oven to 350 degrees.
  2. Prepare a 12-cup Bundt pan by greasing the pan with butter then dusting with flour, or use a flour spray. Set aside.
  3. In a saucepan mix together the chopped dates, water and baking soda.  Then over low-medium heat, bring the mixture to a boil.  Set aside to cool.
  4. In a large bowl, cream together the butter and sugar until fluffy.
  5. Beat in the eggs, one at a time.
  6. Mix in the vanilla.
  7. In a separate bowl whisk together the flour and baking powder.
  8. Add the flour mixture and the cooked dates to the butter mixture, to do this alternate between the flour and dates.  Mix well.
  9. Pour the cake batter into the prepared Bundt pan.
  10. Bake for 1 hour or until a toothpick inserted into the cake comes out clean.
  11. Let cool slightly…this cake is amazing served warm!

Caramel Sauce:

  1. While the cake is baking, make the caramel sauce.
  2. Combine the brown sugar, butter and whipping cream in a saucepan, and stir over low heat until the sugar is dissolved. Simmer until sauce thickens.

Putting it all together:

  1. Serve slices of the Sticky Date Pudding Bundt cake with warm toffee sauce.
  2. Enjoy!

Keywords: bundt cake, date Bundt Cake, sticky toffee pudding, toffee sauce

Recipe adapted from Canadian Living, Special Occasions Cookbook

Sticky Date Pudding Bundt Cake with homemade Toffee Sauce

More Delicious Christmas Bundt Cake Recipes:

Merry Christmas!

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  • Reply
    Melinda Koonce
    August 27, 2019 at 4:12 PM

    5 stars
    Oh my goodness! So moist it doesn’t even need the toffee sauce, but that sauce is amazing!
    This one’s going in my recipe box! Thank you for sharing!

    • Reply
      Jo-Anna Rooney
      August 27, 2019 at 7:55 PM

      I’m so glad you enjoyed it!! It really is SO good isn’t it?!

  • Reply
    November 18, 2019 at 10:22 AM

    This looks fabulous, been wanting to make sticky toffee cake for a while. I am planning on making it for Thanksgiving, but the day before. Any tips or suggestions for storage, preparation for the next day. Thank you.

    • Reply
      Jo-Anna Rooney
      November 18, 2019 at 11:07 AM

      Hi Karen! Last year for Christmas I made it the day before I served it as well…just make sure to wrap it tightly in saran wrap…and leave it out on the counter if you’re comfortable with that. It should be perfect to serve the next day! In fact, I have made this cake well ahead of time and just froze it…it turned out beautifully.

  • Reply
    November 18, 2019 at 12:16 PM

    Thank you so much for your reply. That is great to know. Do you also make the toffee sauce the day before or just put it together day of? Thanks again.

    • Reply
      Jo-Anna Rooney
      November 18, 2019 at 7:32 PM

      You can make it the day before as well, and just heat it gently on the stove! I always do it like this! I hope you enjoy this recipe!

  • Reply
    December 6, 2019 at 1:38 PM

    HI Jo-Anna,
    just wanted to let you know I made the cake for Thanksgiving. It was lush and fabulous, and not too sweet – unless you overdose on the sauce. I made three slight substitutions. I used a 1/2 cup of packed brown sugar – I really love the molasses and caramel notes of brown sugar, which I thought would nicely complement the toffee sauce. It created a really nice additional depth of flavor. I also added a 1/2tsp of salt as I was using unsalted butter. Lastly, I add a little bit of kosher salt (to taste) as I was making the toffee sauce, because I love slightly salted desserts. It was all a hit. Thank you again for a fabulous recipe, and a canvas upon which to take a couple of yummy risks. Regards, Karen

    • Reply
      Jo-Anna Rooney
      December 7, 2019 at 6:14 PM

      Oh that is so nice to hear Karen! I can’t wait to make it for Christmas this year…and I love your idea of using brown sugar, I think I’ll try that too!

  • Reply
    December 27, 2020 at 6:07 AM

    Hello :
    This cake looks lovely and I would like to give it a try tomorrow (in my bundt pan). Could you please let me know :
    if i can reduce the dates a little as I don’t want it too moist.
    Also, approximately how many kilos would this cake make? As i need to bake a cake under one & half kilo.

    • Reply
      Jo-Anna Rooney
      December 27, 2020 at 2:33 PM

      Hi Charlotte! I have never reduced the dates in this recipe so I’m not sure how it would turn out…I wouldn’t recommend it. And I’m not sure how much this cake weighs…the Bundt pan I use is a 10 cup pan.

  • Reply
    Brittany Bello
    December 24, 2021 at 10:28 PM

    I cooked this cake for 45 minutes and it was very dry and overcooked. Maybe because my oven is new. The sauce and whipped cream saved it but next time I will cook for 30 minutes and check it. I’m glad I didn’t do the whole hour it would not be edible.

    • Reply
      Jo-Anna Rooney
      December 25, 2021 at 1:25 PM

      Oh that is strange…new ovens can be tricky with temperature. 3 stars makes me sad though, for something I can’t control.

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