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    You are in: Home / Recipes / Brown Sugar Bundt Cake Recipe
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    Brown Sugar Bundt Cake

    Brown Sugar Bundt Cake. Photo by josiahwebb

    1/12 Photos of Brown Sugar Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Ann Byassee'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!

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    Serves: 10-12



    Units: US | Metric


    1. 1
      Grease a 10-inch bundt pan well and sprinkle pan with granulated sugar (even if using non-stick pan).
    2. 2
      Preheat oven to 350 degrees F.
    3. 3
      Combine cake mix, pudding mix, eggs, oil and water in large bowl and beat on medium speed until well mixed, about 4 minutes.
    4. 4
      (Shorten to 2-3 minutes if using stand mixer).
    5. 5
      Add brown sugar and pecans and mix to combine well.
    6. 6
      Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
    7. 7
      Place bundt pan on wire rack and cool 15 minutes.
    8. 8
      Invert cake onto rack and slip pan off cake.
    9. 9
      Let cool on rack.
    10. 10
      Can be stored covered at room temperature.

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    Ratings & Reviews:

    • on May 11, 2011


      Ok, I keep forgetting to rate this cake, so I figured it was about time as I have made it numerous times. I pretty much always use dark brown sugar in all my recipes ( I love the taste). I am not a fan of pecans, so I use walnuts. I love to chop up the walnuts and toast them before adding them to a recipe. I also like to add cinnamon to the batter. When I make this cake I sprinkle the sugar on the greased pan and then add some toasted walnuts. I then pour half the batter in the bottom and sprinkle a little more brown sugar, some cinnamon and some of the toasted walnuts. I then pour the remaining batter over the walnut filling. This cake is just AWESOME! Super moist and delicious! Great for dessert or a great breakfast cake. Thanks for the super recipe :)
      I have to update - I make this cake all the time, different flavors and different spice. I have made it with german chocolate cake and chocolate chips and I even make it with a strusel layer in the middle. I made it just recently with a yellow cake mix and pumpkin flavored pudding~AWESOME! Try it any which way and you will love it!!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2011


      I made this cake without the pecans as my family does not like nuts in cakes, cookies, candy, etc.; otherwise, I followed the directions. The cake was moist and delicious. Thanks for sharing this easy brown sugar cake recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2011


      Very good! I used butterscotch flavor pudding instead of vanilla and walnuts instead of pecans and maybe 3/4 C oil and 3/4 C brown sugar. It's moist and sweet and crusty and a wonderful caramel brown color. Seems a pretty flexible recipe. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (115)


    Nutritional Facts for Brown Sugar Bundt Cake

    Serving Size: 1 (132 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 637.4
    Calories from Fat 337
    Total Fat 37.5 g
    Saturated Fat 5.0 g
    Cholesterol 75.4 mg
    Sodium 510.0 mg
    Total Carbohydrate 72.1 g
    Dietary Fiber 1.6 g
    Sugars 52.9 g
    Protein 5.7 g

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