That Cake Aka Brown Sugar Pudding Cake Recipes

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THAT CAKE! (AKA) BROWN SUGAR PUDDING CAKE



That Cake! (Aka) Brown Sugar Pudding Cake image

This Cake is so good. This is the one I talk about on my page. It is quite simple to make but has the texture closer to a bread pudding. The family just loves this and have requested it on many occasions Including a Double layer Bundt cake for a wedding. NOTE: In all my recipes I use (I can't believe it's not butter)spread and it works great and taste great.

Provided by Cookin In Texas

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 (18 1/4 ounce) box moist yellow cake mix
1 (3 1/2 ounce) box vanilla instant pudding mix
4 large eggs
1/2 cup margarine or 1/2 cup butter, softened not melted
2/3 cup water
1 cup brown sugar, packed firm
1/2 teaspoon almond extract, pure
1/2 teaspoon vanilla extract, pure
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3 tablespoons water
1/2 cup chopped fresh pecans
1/2 cup brown sugar, packed
4 tablespoons canned condensed milk
1 tablespoon margarine or 1 tablespoon butter
1/2 teaspoon vanilla extract, pure

Steps:

  • preheat oven to 350°F.
  • In large mixing bowl beat eggs till blended, while mixer is still going add margarine, water, pudding mix and blend well about 1 minute.
  • After this is done add cake mix beat on medium speed till well blended.
  • Stop mixer then add brown sugar, nutmeg and cinnamon, restart mixer and add your extracts, mix well.
  • Add the 3 Tbsp water blend, then fold in your pecans.
  • Batter should be thick but will still pour slowly out of the bowl.
  • Spray Bundt pan Well with floured baking spray, Pour batter evenly into Bundt pan.
  • Place Bundt pan onto center rack and bake 55-60 minutes, or until cake springs back when pressed.
  • IMPORTANT: *Do not open oven door until your baking time is almost up.(I know it's hard)But opening the oven to early on Bundt cakes cause them to drop.*.
  • When done remove pan from oven and set on wire rack for 5 minutes just long enough for pan to cool a little.
  • Next move the pan into the freezer for 20 minutes.
  • After 20 minutes remove the cake and pan from the freezer and invert it onto a cake plate. and start your glaze.
  • GLAZE:.
  • In a sauce pan combine sugar, milk and butter.
  • Cook over medium high heat stirring constantly, Mixture will start to boil.
  • Boil mixture for 3 minutes stirring constantly.
  • After 3 minutes remove from heat then add the vanilla and stir, keep stirring until glaze just begins to thicken.
  • Drizzle the amount of Carmel glaze you want over cake.
  • After cake and glaze have totally cooled sprinkle a lite dusting of powdered sugar over entire cake just before serving.

Nutrition Facts : Calories 569.9, Fat 22.9, SaturatedFat 4.1, Cholesterol 88.2, Sodium 653.3, Carbohydrate 87, Fiber 1.1, Sugar 67.9, Protein 6

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