You know those foods that bring back memories of your childhood? That was our Easter dinner. It ended with one of my favorite childhood desserts...Butter Bundt Cake. And, true to it's name, it has butter in it...mmm.
I thought I'd share this amazing childhood favorite with you and your loved ones. I hope that you enjoy it as much as I have through the years.
I thought I'd share this amazing childhood favorite with you and your loved ones. I hope that you enjoy it as much as I have through the years.
Butter Bundt Cake
Cake:
1 pkg yellow cake mix
1- 3.4oz pkg instant vanilla pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tsp vanilla extract
1 tsp butter extract
1/4 lb butter
1/3 cup finely chopped nuts
1/4 cup sugar
2 tsp cinnamon
1/4 cup finely chopped nuts
Glaze:
1 cup powdered sugar
3 Tblsp milk
1/2 butter extract
1/2 tsp vanilla extract
Mix cake mix, pudding mix, oil and water together. Add eggs, one at a time. Beat for 6 minutes then add vanilla extract & butter extract.
Prepare bundt pan by "greasing" pan with cube of butter then sprinkling with 1/3 cup of chopped nuts.
In a separate bowl, mix 1/4 cup chopped nuts, 1/4 cup sugar, 2 tsp cinnamon.
Alternate layers of cake mix and cinnamon nut mix, starting and ending with cake mix.
Bake at 350° for 45 minutes or when toothpick comes out clean.
Cool pan for 8 minutes then turn upside down in a plate (flat side down). When cool, pour glaze over the top of the cake.
Enjoy!
Cake:
1 pkg yellow cake mix
1- 3.4oz pkg instant vanilla pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tsp vanilla extract
1 tsp butter extract
1/4 lb butter
1/3 cup finely chopped nuts
1/4 cup sugar
2 tsp cinnamon
1/4 cup finely chopped nuts
Glaze:
1 cup powdered sugar
3 Tblsp milk
1/2 butter extract
1/2 tsp vanilla extract
Mix cake mix, pudding mix, oil and water together. Add eggs, one at a time. Beat for 6 minutes then add vanilla extract & butter extract.
Prepare bundt pan by "greasing" pan with cube of butter then sprinkling with 1/3 cup of chopped nuts.
In a separate bowl, mix 1/4 cup chopped nuts, 1/4 cup sugar, 2 tsp cinnamon.
Alternate layers of cake mix and cinnamon nut mix, starting and ending with cake mix.
Bake at 350° for 45 minutes or when toothpick comes out clean.
Cool pan for 8 minutes then turn upside down in a plate (flat side down). When cool, pour glaze over the top of the cake.
Enjoy!
In case you didn't grow up knowing what a bundt pan was, here's a picture of the pan that was made popular in America in the 1950's-60's.