Sunday, January 23, 2011

Brown Sugar Bundt Cake

We had a birthday get together with Chris' family yesterday at our house and I was in charge of making the cake. No chocolate was all that was requested (boo) so Chris and I searched through cookbooks to find a cake that didn't require a big trip to the store and this one was the winner. I had never made it before but it looked easy and required few extra ingredients from the store. Everyone really enjoyed it!

Brown Sugar Bundt Cake

1 18 oz. box yellow cake mix
1 3 1/2 oz. box instant vanilla pudding and pie filling
4 eggs
1 c. vegetable oil
1 c. water
1 c. brown sugar
1 c. finely chopped pecans (I left these out)

Grease a 10-inch bundt pan well (I just used PAM) and sprinkle pan with granulated sugar (even if using non-stick pan). Preheat oven to 350 degrees. Combine cake mix, pudding mix, eggs, oil, and water in large bowl and beat on medium speed until well mixed, about 4 minutes. Add brown sugar and pecans and mix to combine well. Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean. Place bundt pan on wire rack and cool 15 minutes. Invert cake onto rack and slip pan off cake. Let cool on rack. Sprinkle with powdered sugar. Can be stored covered at room temperature.

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