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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Very moist sour cream cake livened up with cinnamon and pecans ... this freezes well so bake two and freeze one! It won't last long, I guarantee. Compares very favorably with the sour cream cakes sold in local grocery stores. Not a diet food, but Oh! so worth every calorie! Ingredients:
1 (18 ounce) box vanilla cake mix (or use your favorite flavor) |
1 (4 ounce) box vanilla pudding mix (i used the cooked type by mistake instead of instant, but it turned out great!) |
4 large eggs |
1/4 cup vegetable oil |
1/2 cup real butter, softened |
3 tablespoons dry buttermilk (optional, but you can find it in the baking section) |
1 cup sour cream (i cheat and use extra) |
1/2 cup cinnamon sugar (i use extra) |
1 cup pecans, coarsely chopped (leave them out if you want to) |
Directions:
1. Preheat oven to 350 degrees.
2. Mix all the ingredients together (the batter will be rather thick).
3. Put some cinnamon sugar and nuts in the bottom of a bundt pan, if you like.
4. Place one-third to one-half of batter on top of the cinnamon sugar.
5. Add another layer of cinnamon sugar & nuts and cover it up with spoonfuls of the batter. When you are finished, you can swirl the batter and cinnamon/sugar/nuts around if you like.
6. Bake for one hour.
7. Cool for 10 minutes and turn it upside down on a plate.
8. Stand back as your family DEVOURS this cake.
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