Description
This effortless Southern bundt cake uses a convenient cake mix base elevated with rich sour cream and a buttery pecan-cinnamon filling. Topped with a sweet vanilla glaze, it delivers a moist, dense crumb that is perfect for any family gathering or holiday celebration.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup water
- 1/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans
- 1 cup confectioners sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit and generously grease and flour a tube or bundt pan.
- In a small bowl, combine 3 tablespoons of the dry cake mix with the dark brown sugar, cinnamon, and chopped pecans to create the streusel filling.
- In a large mixing bowl, beat the remaining cake mix, sour cream, vegetable oil, water, granulated sugar, eggs, and vanilla extract for one minute, then continue for two more minutes on medium speed.
- Pour half of the batter into the prepared pan and sprinkle the streusel mixture evenly over it, keeping it away from the pan edges.
- Spread the remaining batter over the streusel layer and bake for 50 to 55 minutes until golden brown and the top springs back when touched.
- Cool in the pan for 10 minutes before transferring to a wire rack; once completely cool, whisk the confectioners sugar and milk and drizzle over the cake.
Notes
To ensure your cake releases perfectly every time, use a baking spray that contains flour or meticulously butter every crevice of your bundt pan. For a thicker glaze that stays opaque, start with less milk and add it drop by drop until you reach your desired consistency.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American