Recipe by Bug'sMom
This is a wonderful, moist cake recipe that is baked in a bundt cake pan. A co-worker brought this to work, and when I got home, I looked the recipe up in "The Cake Mix Doctor Returns!" cookbook. This recipe is from the cookbook, with a few minor changes of my own.
Top Review by Brenda.
This is wonderful! I used a Butter Yellow cake mix and while I really wanted to use the optional coconut, I was out. I added 6 oz of semi sweet chocolate chips instead. The 1 tbsp of cocoa really gave the cake a lovely medium caramel color and the hint of cinnamon was just right. IF there is any left tomorrow (Big IF as DH is already on 2nd piece and he took a huge piece to his brother), I plan on taking a piece to work. All I did to finish the cake was to dust with powdered sugar as suggested. It is moist enough on it's own to not need a glaze or frosting. Thanks for sharing. Made for PAC Spring 2011.
- 1 (18 1/4 ounce) package yellow cake mix or 1 (18 1/4 ounce) package vanilla cake mix
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 3⁄4 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 cup sour cream
- 2⁄3 cup vegetable oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1⁄2 cup sweetened flaked coconut (optional)
- 1 cup finely chopped pecans (optional) or 1 cup walnuts (optional)
- 1 tablespoon confectioners' sugar (optional)
- vegetable oil, and flour for dusting the pan or Pam cooking spray, for baking
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Lightly mist a 12 cup bundt pan with vegetable oil, then dust with flour, shaking out the excess flour. Alternatively, you can just spray with Pam for baking (it has flour in the spray).
- If you are using the nuts, spread the nuts evenly in the bottom of the pan. This will put them on the top of the finished cake.
- Place the cake mix, pudding mix, granulated sugar, cocoa powder, cinnamon, sour cream, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until incorporated, about 30 seconds. Scrape down the sides of the bowl and beat for another 2 minutes at medium high speed. If using, fold in the coconut here.
- Pour the batter into the prepared Bundt pan, smoothing the top with a rubber spatula, and place the pan in the oven.
- Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, about 47 to 53 minutes. Transfer the Bundt pan to a wire rack and let cool for 10-15 minutes.
- If you used the Pam for baking, the cake will automatically pull away from the pan. If not, then run a long sharp knife around the edges of the cake and shake the pan gently.
- Invert the cake onto a wire rack. Let the cake cool completely, about 25-30 minutes.
- If desired, sprinkle the cake with powdered sugar before serving.