Brown Sugar Bundt Cake
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“My mom passed this recipe along to me. It is easy to make and has been a big hit at home and at the office. I get frequent requests for the recipe. It is very moist and delicious and makes a good breakfast cake as well as a dessert. Increase nuts by another 1/3 cup if you like nuts!”
Brown Sugar Bundt Cake
17 recipe photos
Chef's Note
“My mom passed this recipe along to me. It is easy to make and has been a big hit at home and at the office. I get frequent requests for the recipe. It is very moist and delicious and makes a good breakfast cake as well as a dessert. Increase nuts by another 1/3 cup if you like nuts!”
READY IN:1hr 30mins |
SERVES:10-12 |
YIELD:1 cake |
UNITS:US |
Ingredients Nutrition
- 1 (18 ounce) box yellow cake mix
- 1 (3 1/2 ounce) box instant vanilla flavor pudding and pie filling
- 4 eggs
- 1 cup vegetable oil
- 1 cup water
- 1 cup brown sugar
- 1 cup chopped pecans
Directions
- Grease a 10-inch bundt pan well and sprinkle pan with granulated sugar (even if using non-stick pan).
- Preheat oven to 350 degrees F.
- Combine cake mix, pudding mix, eggs, oil and water in large bowl and beat on medium speed until well mixed, about 4 minutes.
- (Shorten to 2-3 minutes if using stand mixer).
- 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.
- Can be stored covered at room temperature.
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Brown Sugar Bundt Cake