Who doesn’t love a good cake? Whether it’s for a celebration, a special occasion or just because, cake has been a staple dessert for centuries. One of the most popular types of cake is the bundt cake. But where did this delicious dessert come from? Let’s take a trip through time and explore the history of the nothing bundt cake.
Ingredients
- 1 box of cake mix (yellow or chocolate)
- 1 package of instant pudding mix (vanilla or chocolate)
- 4 large eggs
- 1/2 cup of vegetable oil
- 1/2 cup of water
- 1 cup of sour cream
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
Instructions
- Preheat your oven to 350°F (180°C).
- Grease a bundt pan with butter or cooking spray.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, vegetable oil, water, sour cream, vanilla extract, and salt.
- Beat the mixture with an electric mixer on medium speed for 2 minutes.
- Pour the batter into the bundt pan and smooth out the top.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it onto a wire rack.
- Let the cake cool completely before serving.
Nutritional Information
Serving size: 1 slice (1/12 of the cake)
Calories: 350
Total fat: 20g
Saturated fat: 5g
Cholesterol: 70mg
Sodium: 450mg
Total carbohydrates: 38g
Dietary fiber: 1g
Sugars: 24g
Protein: 4g
Cooking Time
Cooking time: 40-45 minutes
Equipment
- Bundt pan
- Electric mixer
- Mixing bowl
- Measuring cups and spoons
Serving Suggestions
This cake is delicious on its own, but you can also serve it with a dusting of powdered sugar or a dollop of whipped cream on top. It goes well with a cup of coffee or tea.
Variations
You can change up the flavor of this cake by using different cake mix and pudding mix flavors. You can also add in ingredients like chopped nuts, chocolate chips, or dried fruit for extra texture and flavor.
Substitutions
- You can use applesauce or mashed bananas instead of vegetable oil to make the cake a bit healthier.
- If you don’t have sour cream, you can use plain Greek yogurt instead.
- If you’re allergic to eggs, you can use a flax egg or applesauce as a substitute.
Storage
This cake can be stored at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze it for up to 3 months.
Tips
- Make sure to grease your bundt pan well to prevent sticking.
- Let the cake cool in the pan before removing it to prevent it from breaking apart.
- If you’re using a dark-colored bundt pan, reduce the oven temperature to 325°F (160°C) to prevent the cake from overbrowning.
Notes
This recipe makes a simple and delicious cake that’s perfect for any occasion. It’s moist, fluffy, and full of flavor. You can customize it to your liking by changing up the flavors and add-ins.
Frequently Asked Questions
Q: Can I make this cake without a bundt pan?
A: Yes, you can use a regular cake pan or cupcakes instead. Just adjust the baking time accordingly.
Q: Can I use a different type of cake mix?
A: Yes, you can use any flavor of cake mix you like.
Q: Can I freeze this cake?
A: Yes, you can freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil.
Personal Thoughts
This nothing bundt cake recipe is a family favorite in my household. It’s easy to make and always turns out moist and delicious. I love how versatile it is and how you can change up the flavors to suit your mood or occasion. It’s the perfect dessert for any celebration or just because. I highly recommend giving this recipe a try!