Prep 45 mins
Cook 43 mins
This cake is very rich, but delicious. It is great for family gatherings (my family always begs me to make one). I got the recipe from an older lady I worked with.
- 18 ounces Duncan Hines butter cake mix
- 6 ounces instant vanilla pudding, large box
- 1 cup water
- 1⁄2 cup butter
- 4 large eggs
- 1 teaspoon vanilla extract
Sugar (Glaze) Mixture Ingredients
- 1 cup sugar
- 1⁄4 cup water
- 1⁄2 cup butter (Melted)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Spray bunt pan with cooking spray & lightly flour pan.
- Mix all the cake ingredients (cake mix, pudding, water, butter, vanilla extract, and eggs). Beat for about 4 minutes.
- Pour cake batter into pan and bake cake per time on box approximately 33-43 minutes (until tooth pick in center comes out clean).
- After removing the cake from the oven, poke holes in the bottom of the cake all over (with ice pick, or similar).
- Let cool about 1/2 hour.
- Mix all sugar glaze ingredients together (sugar, water, butter, vanilla extract).
- Pour sugar mixture all over the bottom and down sides of cake. Leave about 1/2 the sugar mixture in the bowl for the top of cake after flipping.
- Let cool about and hour and then flip cake onto cake pan. Pour the remaining sugar mixture on top of the cake.
- I usually spread with a spatula and make sure top & sides of cake is covered with the sugar glaze.
- Let sit for another hour to set up and serve.
Well to start off, I had some problems with this recipe. The batter was very nice, thick and smooth. Then I put it in the oven, this is where my problems started. The batter oozed all over the outside of the pan and onto the oven floor as it baked. I think I should have used my tube pan rather than my bundt pan. I also had to bake it for longer than the time called for by about 10 minutes because it stayed liquidy. When I took it out of the oven, some parts of it actually sank. I did the whole wait 1/2 an hour and do the glaze thing-waited another 1/2 an hour and flipped it out of the pan. The top of the cake was very dark from having to bake it as long as I did. With all of that being said, the flavor is to die for! It's like a big gooey moist sugary glazed donut! Very yummy. But next time (yes, I would try this again) I think I will be baking this in a tube pan, and maybe reducing the oven temp a little and baking it a little longer. Thanks for posting this recipe!
I served this cake last night at a family gathering in my home and everyone absolutely devoured it! There was only a small piece left after everyone inhaled it. Very, very rich and dense. I used a Pillsbury white cake mix with pudding and only had a 6 oz. package of sugar-free Jello instant vanilla pudding on hand. I was skeptical about making these substitutions but took a chance and the cake still turned out fabulously. I bake a lot and honestly haven't received this many compliments and requests for a second piece of cake EVER. I will definitely be making this again many, many times.
Very successful recipe. I made a miniature version of bundt cake to get more cakes for a bake sale. This was delicious and great hit at the bake sale. They looked like glazed donuts when using the smaller bundt pans. They made 12 small bundts and took 25 minutes at 325 degrees. Thanks for the recipe.