Butter Bundt Cake
A moist, flavorful Bundt cake with hints of vanilla and cinnamon, layered with a pecan-sugar filling that creates a delightful sweet and nutty treat perfect for any occasion.
Ingredients
Instructions
- Mix the yellow cake mix, vanilla instant pudding mix, water, and oil until dissolved.
- Add eggs one at a time, beating for 2 minutes after each addition.
- Stir in vanilla and butter flavoring.
- Combine sugar, cinnamon, and chopped pecans in a separate bowl.
- Grease and flour the Bundt pan.
- Pour one-third of the batter into the prepared pan.
- Sprinkle half of the sugar mixture over the batter.
- Add another one-third of the batter.
- Add the remaining sugar mixture.
- Pour the rest of the batter on top.
- Bake at 325°F for 50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake stand for 15 minutes before removing from the pan.
- Then, glaze as desired.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of oil. You can also swap the yellow cake mix for a lemon cake mix for a citrus twist. Ensure your eggs are at room temperature for better incorporation. If you want a more intense cinnamon flavor, try adding a pinch of nutmeg for extra warmth.
Serving Suggestions
This Butter Bundt Cake is delicious on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. For a festive touch, drizzle with a simple glaze or serve with fresh berries.
Storage & Reheating
Store any leftover Butter Bundt Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds, or enjoy it cold for a delightful taste.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Bundt Cake contains roughly 345 calories, with 2g protein, 31g carbohydrates, and 20g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can make this Butter Bundt Cake a day in advance. Just ensure it is completely cooled before storing it in an airtight container. This can enhance the flavors as they meld together overnight, making it even more delicious when served.
What can I substitute for the chopped pecans?
If you have nut allergies or prefer a different flavor, you can substitute the chopped pecans with walnuts or almonds. For a nut-free version, try adding chocolate chips or dried fruit for added texture and sweetness.
How do I know when the cake is done baking?
To check if the Butter Bundt Cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. Keep an eye on it as oven temperatures can vary; start checking a few minutes before the suggested baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).