Ingredients for Butter Bundt Cake
- Duncan Hines Butter Cake Mix
- Instant Vanilla Pudding
- Water
- 1 1/2 cups butter
- 6 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups sugar
- 4 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups milk
- 2 cups powdered sugar
- 1/4 cup butter (for glaze)
- 1/4 cup milk (for glaze)
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How to Make Butter Bundt Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a Bundt pan generously. (Tip: Use baking spray with flour for even easier cleanup.)
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared Bundt pan.
- Bake for 33-43 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: Whisk together the powdered sugar, butter, and milk until smooth. Add more milk if needed to reach desired consistency.
- Once the cake is completely cool, pour the glaze evenly over the top, letting it drip down the sides.
- Allow the glaze to set for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
120g
Fat
55g
Carbs
21g
