Sour Cream Bundt Cake Using Cake Mix Recipes
SOUR CREAM BUNDT CAKE
This recipe is great for both yellow and chocolate flavored cakes! It makes a light, fluffy, and SERIOUSLY moist cake.
Provided by Sue Smith
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 12
Number Of Ingredients 4
Steps:
- Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 35.8 g, Cholesterol 9.3 mg, Fat 9 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 293.3 mg, Sugar 20 g
SOUR CREAM BUNDT CAKE
Easy, delicious, moist cake that is always a hit. My husband loves to have this in the morning for breakfast.
Provided by Babybub
Categories Dessert
Time 1h15m
Yield 14-18 serving(s)
Number Of Ingredients 8
Steps:
- Combine cake mix, sugar, eggs, oil, and sour cream in mixer until smooth.
- Fold in chopped nuts.
- Is a separate bowl, mix brown sugar and cinnamon.
- Grease a bundt pan with butter then line with flour.
- put 1/3 of the brown sugar/cinnamon mixture in the bottom of the pan.
- Put 1/2 the cake batter in the pan.
- Place another 1/3 of the brown sugar/cinnamon mixture on the batter.
- Place the other 1/2 of the cake batter on top.
- Top with remaining 1/3 brown sugar/cinnamon mixture.
- Bake at 350 for 60-65 minutes.
Nutrition Facts : Calories 417.5, Fat 26.3, SaturatedFat 5.3, Cholesterol 68.4, Sodium 273.3, Carbohydrate 42.2, Fiber 1.2, Sugar 27.3, Protein 5.2
FAVORITE BUNDT CAKE
"To satisfy the chocolate lovers I know, I made some changes to a recipe I clipped from the newspaper," comments Karen Swanson of McHenry, Illinois. "The result is this simple-to-fix cake that always turns out very moist."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, water and sugar. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , In a microwave, melt the white chocolate; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 511 calories, Fat 28g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 442mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 2g fiber), Protein 6g protein.
SOUR CREAM BUNDT CAKE
Make and share this Sour Cream Bundt Cake recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream margarine and sugar.
- Add egg yolks and sour cream. Mix till nice and fluffy.
- Add flour, baking powder and baking soda. Mix well.
- Beat egg whites till STIFF, then fold into mixture.
- Pour batter into a greased and floured Bundt cake pan.
- Sprinkle the topping of sugar, cinnamon and nuts over top of batter.
- Dot with little small, thin pats of margarine.
- BAKE at 325° for one hour or till done.
- Cool 15 minutes before turning out of pan.
Nutrition Facts : Calories 373.4, Fat 23.8, SaturatedFat 5.8, Cholesterol 61.3, Sodium 340.5, Carbohydrate 36.6, Fiber 1, Sugar 21.2, Protein 4.7
SOUR CREAM BUNDT COFFEE CAKE
This yummy cake is so moist, you won't even need the cup of coffee! Make it for your next get-together-your guests will thank you. -Kathleen Larimer, Dayton, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. , Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 333 calories, Fat 18g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 177mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
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