SOUR CREAM PUMPKIN BUNDT CAKE RECIPES

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SOUR CREAM BUNDT CAKE RECIPE | ALLRECIPES



Sour Cream Bundt Cake Recipe | Allrecipes image

This recipe is great for both yellow and chocolate flavored cakes! It makes a light, fluffy, and SERIOUSLY moist cake.

Provided by Sue Smith

Categories     Yellow Cake From a Mix

Yield 1 bundt cake

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
2 teaspoons vanilla extract
1 cup sour cream
⅛ cup confectioners' sugar for dusting

Steps:

  • Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.

Nutrition Facts : Calories 234.1 calories, CarbohydrateContent 35.8 g, CholesterolContent 9.3 mg, FatContent 9 g, FiberContent 0.5 g, ProteinContent 2.5 g, SaturatedFatContent 3.2 g, SodiumContent 293.3 mg, SugarContent 20 g

VANILLA PUDDING SOUR CREAM BUNDT CAKE (BOXED MIX) - BEAT …



Vanilla Pudding Sour Cream Bundt Cake (Boxed Mix) - Beat … image

Doctored cake mix bundt cake made with sour cream and vanilla pudding. This is an easy dessert recipe that gets so many compliments every time I make it because it tastes like it’s homemade!

Provided by Crystal | Beat Bake Eat

Categories     Dessert

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 15

Number Of Ingredients 6

1 cup full-fat sour cream
3/4 cup vegetable oil
1/2 cup milk
4 eggs
1 box (15 - 16 ounces / 432 – 461 grams) yellow or vanilla cake mix, unprepared
1 box (4-serving size) instant vanilla pudding mix, unprepared

Steps:

  • Preheat oven to 325°F.
  • Prepare a 10 – 12 cup (9 – 10 inch) bundt pan by greasing it very well with oil or butter. Set aside.
  • In a large bowl combine the sour cream, oil, and milk.
  • Beat in the eggs.
  • Add the cake mix and pudding mix and gently mix until fully incorporated. Do not overmix.
  • Pour the batter into the greased bundt pan. Smooth the top into an even layer.
  • Bake for 40 – 45 minutes until a toothpick inserted deeply in the center comes out clean, then again on the opposite side.
  • Cool in pan 20 minutes then remove by placing a large plate over the top and flipping it right side up. If cake doesn’t fall out right away, give the pan a few light taps until it does.
  • Let cake cool completely for about an hour or at least until no longer piping hot before frosting.
  • Top with frosting or glaze of choice. Decorate with sprinkles if desired.
  • Serve at room temperature or fridge cold.

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Because I'm our town's postmaster, I can bake only in my spare time. I especially like this sour cream pound cake recipe. It tastes amazing as is, or tuck it under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
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