Ingredients for Lifesaver Cake
- Vegetable Oil Cooking Spray
- Flour
- Yellow Cake Mix
- Vanilla Instant Pudding Mix
- 1/4 cup (1/2 stick) unsalted butter
- 4 large eggs
- 1 cup milk
- Pure Vanilla Extract
- 1 cup granulated sugar
- 1/4 cup water
- Almond Extract
- Rum Extract
- Coconut Extract
- Butter Flavor Extract
- Pineapple Extract
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How to Make Lifesaver Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, combine 1 box (15.25 oz) of your favorite white cake mix, 1 (3.4 oz) package of instant vanilla pudding mix, 1/2 cup (1 stick) melted unsalted butter, 4 large eggs, 1 cup milk, and 1 teaspoon vanilla extract.
- Beat with an electric mixer until the batter is smooth and thick.
- Pour batter into the prepared bundt pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the glaze:
- In a small saucepan, combine 1 cup granulated sugar, 1/4 cup water, and 1/4 cup (1/2 stick) unsalted butter.
- Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved (about 2-3 minutes).
- Remove from heat and stir in 1 teaspoon cherry extract, 1 teaspoon lime extract, 1/2 teaspoon orange extract, and 1/4 teaspoon lemon extract.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, poke holes all over the cake using a toothpick or cake tester.
- Slowly pour or drizzle the glaze over the cake, allowing it to soak in completely.
- Let the cake cool completely before serving. Serve with a scoop of high-quality vanilla ice cream for an extra touch of decadence!
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
172g
Fat
57g
Carbs
19g
