Recipe by Glitterik
Very moist sour cream cake livened up with cinnamon and pecans ... this freezes well so bake two and freeze one! It won't last long, I guarantee. Compares very favorably with the sour cream cakes sold in local grocery stores. Not a diet food, but Oh! so worth every calorie!
Top Review by Sydney Mike
Although I like the idea (from the previous reviewer) of using orange zest, I decided to make the recipe as directed, so I'd have a reference point for the taste! Well, let me tell you, THIS CAKE IS GREAT, but it's definitely the kind of dessert you should make for company or at least for a larger group than just 2! Thanks for sharing! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]!
- 1 (18 ounce) box vanilla cake mix (or use your favorite flavor)
- 1 (4 ounce) box vanilla pudding mix (I used the cooked type by mistake instead of instant, but it turned out great!)
- 4 large eggs
- 1⁄4 cup vegetable oil
- 1⁄2 cup real butter, softened
- 3 tablespoons dry buttermilk (optional, but you can find it in the baking section)
- 1 cup sour cream (I cheat and use extra)
- 1⁄2 cup cinnamon sugar (I use extra)
- 1 cup pecans, coarsely chopped (leave them out if you want to)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Mix all the ingredients together (the batter will be rather thick).
- Put some cinnamon sugar and nuts in the bottom of a bundt pan, if you like.
- Place one-third to one-half of batter on top of the cinnamon sugar.
- Add another layer of cinnamon sugar & nuts and cover it up with spoonfuls of the batter. When you are finished, you can swirl the batter and cinnamon/sugar/nuts around if you like.
- Bake for one hour.
- Cool for 10 minutes and turn it upside down on a plate.
- Stand back as your family DEVOURS this cake.