Yes, I think brown sugar makes things taste amazing, and this cake is proof of that! A moist yellow bundt cake dressed up with vanilla pudding, sour cream, and brown sugar is what we have here. We like it with pecans, but I think mini chocolate chips would be good too. Top with powdered sugar and serve with vanilla ice cream for a special treat!
Brown Sugar Cake
Makes 16 servings
2 boxes gluten free yellow cake mix (8-inch cake size) or 1 box that makes a 9x13
4 eggs
2/3 cup sour cream
2/3 cup water
1/2 cup oil
1 cup packed brown sugar
1 cup chopped pecans
Powdered sugar for dusting
Heat oven to 350°F. In a large mixing bowl, beat together the cake mixes, pudding, eggs, sour cream, water, and oil. When blended, add the brown sugar and nuts and mix well. Pour into a 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool cake 15 minutes on wire rack in pan. Loosen cake from sides with a metal spatula; invert onto wire rack and remove pan. Cool cake, then sprinkle with powdered sugar. Serve with vanilla ice cream if desired.
Step-by-step tutorial:
Gather your ingredients. We love the Betty Crocker cake mixes, but I can only find them on Amazon anymore. Thankfully I can order a bunch and they last. Since they make one round pan or an 8-inch pan, I use two boxes because you need a cake mix that makes two round cakes or a 9x13-inch pan. You will also need a small box of instant vanilla pudding, sour cream, oil, eggs, brown sugar, and pecans.
In a large mixing bowl, beat together the first six ingredients. Add the brown sugar and nuts (or chocolate chips if you'd like) and mix until combined. Pour into a greased tube pan.
Bake at 350°F for one hour or until center is set. It puffs up so beautifully, but in order to have the bottom flat when we invert it, I cut some of this off to make it even. It's a really sad job, because someone has to eat that extra warm cake. Me!
After cooling on a wire rack for about 15 minutes, loosen it from the sides with a metal spatula. Take your wire rack and place it on top of the cake, then carefully and with a prayer, flip it over. You should feel the cake go "thud" if it works. Sometimes I don't get so lucky because I think I do it too early. Also, be sure to grease your pan really well.
When you are ready to serve, move it to a serving platter and dust with powdered sugar.
Slice this cake using a serrated knife. It has a really nice crust that is delicious, and the insides are moist and soft.
A warm slice with a scoop of vanilla ice cream is what dreams are made of. You can really taste the brown sugar undertones. It's quite good if I do say so myself.
Recipe Source: Recipe adapted from a recipe by Kraft