Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This is a delicious moist cake topped with a glaze and made in a bundt pan.

Ingredients Nutrition

Directions

  1. Grease and flour 10-inch bundt pan.
  2. In large mixing bowl, combine cake mix, pudding mix, eggs, cooking oil, sherry, the 1 T butter flavoring and the nutmeg.
  3. Blend at low speed till combined.
  4. Beat at medium speed for 2 minutes.
  5. Pour 1/3 cup batter into bundt pan.
  6. Combine the sugar and cinnamon.
  7. Sprinkle half of the sugar and cinnamon mixture over batter in pan.
  8. Add another 1/3 of the cake batter in pan.
  9. Sprinkle with remaining sugar and cinnamon mixture.
  10. Top with remaining batter.
  11. Bake at 350 degrees for 45-50 minutes.
  12. Let cake cool in pan for about 15 minutes before placing on cake plate.
  13. For glaze, mix together the confectioners' sugar, the vanilla, milk and butter flavoring until smooth.
  14. Spoon over warm cake.

Reviews

(3)
Most Helpful

I ake this at Christmastime, but with a few changes. I use 3/4 c oil and 3/4 c sherry and 1 tsp nutmeg, and I don't use the butter flavoring or do the sugar on the batter step. after baking I poke some holes and pour a glaze of powdered sugar, a bit of oil and orange juice. while I haven't tried this version, i'm pretty sure my way tastes better. I make it in mini loaves because I give it away during the holidays, and have found that if I really coat it with the glaze, wrap in plastic wrap, and freeze first, it slices better.

dianespencer2003 December 20, 2015

Nice moist cake. I did not have any butter flavoring so I just left it out and used vanilla instead. I did not make the glaze. Easy to do and everyone loved it. Made for 1-2-3 Tag.

mary winecoff September 02, 2008

Very good cake but we didn't care for the glaze. I think a full teaspoon of vanilla extract next time, eliminating the butter flavoring. Made for ZWT4.

Julie B's Hive June 26, 2008

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