Ingredients
Scale
- 1 package spice cake mix
- 1 small package instant vanilla pudding
- 1 cup sour cream or greek yogurt, room temperature
- 4 large eggs, beaten, room temperature
- ½ cup vegetable oil
- 5 tablespoons all natural sugar or refined sugar
- 2 teaspoons ground cinnamon
- ½ cup chopped pecans, optional
- 4 tablespoons butter, unsalted or salted
- ½ cup light brown sugar, packed
- ¼ teaspoon flaky salt
- ¼ – ½ cup heavy cream
Instructions
- Preheat the oven to 350°F (325°F for dark or coated pans).
- In a small bowl, mix together granulated sugar, cinnamon, and pecans (if using) to create the Cinnamon Sugar Mixture.
- In a large bowl, combine cake mix, instant pudding, sour cream, eggs, and vegetable oil. Beat together well; the batter will be thick. Grease a 10" bundt pan with spray oil.
- Spread half of the batter into the prepared bundt pan and sprinkle with more than half of the sugar mixture, saving a little to sprinkle on top. Pour the remaining batter into the pan and sprinkle with the rest of the sugar mixture. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean or with a few crumbs. Invert onto a cooling rack and let cool for approximately 10 minutes, then remove from pan.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a gluten-free option, substitute with a gluten-free cake mix.
Ensure ingredients like sour cream and eggs are at room temperature for better mixing.
Adjust the heavy cream in the glaze for desired thickness.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg