That Cake! (Aka) Brown Sugar Pudding Cake

READY IN: 1hr 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheat oven to 350°F.
  • In large mixing bowl beat eggs till blended, while mixer is still going add margarine, water, pudding mix and blend well about 1 minute.
  • After this is done add cake mix beat on medium speed till well blended.
  • Stop mixer then add brown sugar, nutmeg and cinnamon, restart mixer and add your extracts, mix well.
  • Add the 3 Tbsp water blend, then fold in your pecans.
  • Batter should be thick but will still pour slowly out of the bowl.
  • Spray Bundt pan Well with floured baking spray, Pour batter evenly into Bundt pan.
  • Place Bundt pan onto center rack and bake 55-60 minutes, or until cake springs back when pressed.
  • 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.*.
  • When done remove pan from oven and set on wire rack for 5 minutes just long enough for pan to cool a little.
  • Next move the pan into the freezer for 20 minutes.
  • After 20 minutes remove the cake and pan from the freezer and invert it onto a cake plate. and start your glaze.
  • GLAZE:
  • In a sauce pan combine sugar, milk and butter.
  • Cook over medium high heat stirring constantly, Mixture will start to boil.
  • Boil mixture for 3 minutes stirring constantly.
  • After 3 minutes remove from heat then add the vanilla and stir, keep stirring until glaze just begins to thicken.
  • Drizzle the amount of Carmel glaze you want over cake.
  • After cake and glaze have totally cooled sprinkle a lite dusting of powdered sugar over entire cake just before serving.
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