Butter Bundt Cake Recipe

Name: Butter Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. yellow cake mix (regular); 1 pkg. vanilla instant pudding mix; 3/4 c. water; 3/4 c. oil; 4 eggs, 1 at a time, beating 2 minutes after each egg; 1 tsp. vanilla; 1 tsp. butter flavoring; 1/2 c. sugar; 2 tsp. cinnamon; 1/2 c. chopped pecans

Servings: persons

1 pkg. yellow cake mix (regular)
1 pkg. vanilla instant pudding mix
3/4 c. water
3/4 c. oil
4 eggs, 1 at a time, beating 2 minutes after each egg
1 tsp. vanilla
1 tsp. butter flavoring
1/2 c. sugar
2 tsp. cinnamon
1/2 c. chopped pecans

1
Mix the first 4 ingredients until dissolved.
2
Add eggs, 1 at a time, beating 2 minutes after each egg.
3
Add vanilla and butter flavoring.
4
Now take sugar, cinnamon and chopped pecans and mix together.
5
Grease and flour Bundt pan.
6
Put 1/3 of batter in pan, then sprinkle 1/2 cup sugar mixture over it.
7
Then 1/3 more batter and rest of sugar mixture.
8
Finish with rest of batter.
9
Bake at 325u00b0 for 50 minutes or until done.
10
Test with toothpick.
11
Let stand 15 minutes before removing from pan, then glaze.

1027

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. yellow cake mix (regular), 1 pkg. vanilla instant pudding mix, 3/4 c. water, 3/4 c. oil, and more.

Yes, Butter Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butter Bundt Cake

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