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    You are in: Home / Recipes / That Cake! (Aka) Brown Sugar Pudding Cake Recipe
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    That Cake! (Aka) Brown Sugar Pudding Cake

    That Cake!  (Aka) Brown Sugar Pudding Cake. Photo by lilsweetie

    1/1 Photo of That Cake! (Aka) Brown Sugar Pudding Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Cookin In Texas's Note:

    This Cake is so good. This is the one I talk about on my page. It is quite simple to make but has the texture closer to a bread pudding. The family just loves this and have requested it on many occasions Including a Double layer Bundt cake for a wedding. NOTE: In all my recipes I use (I can't believe it's not butter)spread and it works great and taste great.

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    1. 1
      preheat oven to 350°F.
    2. 2
      In large mixing bowl beat eggs till blended, while mixer is still going add margarine, water, pudding mix and blend well about 1 minute.
    3. 3
      After this is done add cake mix beat on medium speed till well blended.
    4. 4
      Stop mixer then add brown sugar, nutmeg and cinnamon, restart mixer and add your extracts, mix well.
    5. 5
      Add the 3 Tbsp water blend, then fold in your pecans.
    6. 6
      Batter should be thick but will still pour slowly out of the bowl.
    7. 7
      Spray Bundt pan Well with floured baking spray, Pour batter evenly into Bundt pan.
    8. 8
      Place Bundt pan onto center rack and bake 55-60 minutes, or until cake springs back when pressed.
    9. 9
      IMPORTANT: *Do not open oven door until your baking time is almost up.(I know it's hard)But opening the oven to early on Bundt cakes cause them to drop.*.
    10. 10
      When done remove pan from oven and set on wire rack for 5 minutes just long enough for pan to cool a little.
    11. 11
      Next move the pan into the freezer for 20 minutes.
    12. 12
      After 20 minutes remove the cake and pan from the freezer and invert it onto a cake plate. and start your glaze.
    13. 13
    14. 14
      In a sauce pan combine sugar, milk and butter.
    15. 15
      Cook over medium high heat stirring constantly, Mixture will start to boil.
    16. 16
      Boil mixture for 3 minutes stirring constantly.
    17. 17
      After 3 minutes remove from heat then add the vanilla and stir, keep stirring until glaze just begins to thicken.
    18. 18
      Drizzle the amount of Carmel glaze you want over cake.
    19. 19
      After cake and glaze have totally cooled sprinkle a lite dusting of powdered sugar over entire cake just before serving.

    Ratings & Reviews:

    • on December 25, 2008


      OMG, try this cake, folks!! To die for good and very easy to make. I doubled the glaze, which is downright sinful, esp. if you are a caramel lover! (Well, I actually tripled the glaze, but didn't really want to own up to that fact. LOL) I think it's thicker than a true glaze; well at least mine was. It "hardens" up pretty quickly. Skipped the nuts. Easy way to save $$. Other than that, I followed recipe/directions as stated, including the freezer part. Mine was done after about 52 minutes, so I would check it no later than after 55 minutes. Did the toothpick test and it was completely done. So, so moist!! Made this yesterday and now wanted to make it again today (Christmas), but no pudding mix on hand....bummer. The first one was gone in a flash, it was that good.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2010


      Thanks for the Yummy recipe! It was very moist and had a good texture. Next time I make it, my husband told me to add more cinnamon and/or add apples to it. I love Bundt cakes and it is not always easy to find good ones :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2009


      Made it for my family and they loved it! Will definitly make more glaze next time.

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

    Read All Reviews (8)


    Nutritional Facts for That Cake! (Aka) Brown Sugar Pudding Cake

    Serving Size: 1 (134 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 569.9
    Calories from Fat 205
    Total Fat 22.8 g
    Saturated Fat 4.1 g
    Cholesterol 88.1 mg
    Sodium 653.2 mg
    Total Carbohydrate 86.9 g
    Dietary Fiber 1.1 g
    Sugars 67.9 g
    Protein 6.0 g

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