“Very moist sour cream cake livened up with cinnamon and pecans ... this freezes well so bake two and freeze one! It won't last long, I guarantee. Compares very favorably with the sour cream cakes sold in local grocery stores. Not a diet food, but Oh! so worth every calorie!”
READY IN:
1hr 15mins
SERVES:
12-16
YIELD:
1 CAKE
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) box vanilla cake mix (or use your favorite flavor)
  • 1 (4 ounce) box vanilla pudding mix (I used the cooked type by mistake instead of instant, but it turned out great!)
  • 4 large eggs
  • 14 cup vegetable oil
  • 12 cup real butter, softened
  • 3 tablespoons dry buttermilk (optional, but you can find it in the baking section)
  • 1 cup sour cream (I cheat and use extra)
  • 12 cup cinnamon sugar (I use extra)
  • 1 cup pecans, coarsely chopped (leave them out if you want to)

Directions

  1. Preheat oven to 350 degrees.
  2. Mix all the ingredients together (the batter will be rather thick).
  3. Put some cinnamon sugar and nuts in the bottom of a bundt pan, if you like.
  4. Place one-third to one-half of batter on top of the cinnamon sugar.
  5. Add another layer of cinnamon sugar & nuts and cover it up with spoonfuls of the batter. When you are finished, you can swirl the batter and cinnamon/sugar/nuts around if you like.
  6. Bake for one hour.
  7. Cool for 10 minutes and turn it upside down on a plate.
  8. Stand back as your family DEVOURS this cake.

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