I had never tasted a more rich Bundt cake. My Grandma Jones made one and put her own spin on it. It was not a scratch cake, but a mix that she used and added things on her own. When we had a family gathering she would always bring one..one little slice would be enough to fill you up.
1 package Duncan Hines® Classic Butter Golden Cake Mix
(She only would use this cake mix..no other)
4 large eggs
1 sm carton sour cream
3/4 cup oil (canola or corn)
1/2 cup granulated sugar
2 tsp. vanilla
ADD NO WATER….
Mix above in a large bowl well.. BY HAND
SPRAY AND FLOUR BUNDT PAN
Filling
2 Tbsp. brown sugar
2 tsp. ground cinnamon
1 cup finely chopped pecans
Fill the Bundt pan half full with the cake batter and then add layer
of the filling inside all around. Then add the rest of the cake batter.
BAKE this in a 350 oven for at least 45 min to an hour. Check to make sure cake is done.
Remove from oven and let cool at least 20 min before trying to remove it
from the pan.
Turn upside down on plate and place glaze on the cake while still warm.
GLAZE
2 cups powdered sugar
2 tsp vanilla
3 tablespoons of milk
CAROL'S RECIPES 