Ingredients for Sour Cream Bundt Cake
- Butter Recipe Cake Mix
- 1/2 cup granulated sugar
- 3 large eggs
- Vegetable Oil
- 1 cup sour cream
- Walnuts
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sour Cream Bundt Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sour Cream Bundt 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) yellow cake mix, 1/2 cup granulated sugar, 3 large eggs, 1/2 cup vegetable oil, and 1 cup sour cream. Beat with an electric mixer until smooth.
- Gently fold in 1 cup chopped pecans or walnuts (optional).
- In a small bowl, mix 1/2 cup packed brown sugar and 1 teaspoon ground cinnamon.
- Sprinkle 1/3 of the brown sugar mixture evenly over the bottom of the prepared bundt pan.
- Pour half of the cake batter over the brown sugar mixture.
- Sprinkle another 1/3 of the brown sugar mixture over the batter.
- Pour the remaining cake batter over the second layer of brown sugar.
- Sprinkle the remaining brown sugar mixture over the top.
- Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
109g
Fat
26g
Carbs
14g
