Monday, October 4, 2010

A very easy and delicious dessert.

You all know how much I love to bake, especially cheesecakes and tarts, but I have to admit I never bake regular cakes.  They always seem to come out looking like ski slopes requiring a lot of icing on one side to even them out.   But, I have always wanted to try my hand at a Bundt Cake and I just did.  Much to my surprise, it worked.

Using our friends, Kirk and Sue as guinea pigs, I found the following recipe on and made it.  Guess what, it came out great.  It really was good, light and fluffy.   So, I wanted to give it to all of you to try.  To serve it, I mixed fresh berries with a little sugar, let them set for 1 hour and served on top.  Yum, yum…Bet whipped cream would be good also.

Sour Cream Bundt Cake

Printed from

1 box Duncan Hines Butter recipe cake

½ cup pecans

½ cup sugar

¾ cup oil

4 eggs

1 cup sour cream

3 tbsp brown sugar

1 tsp vanilla

2 tsp cinnamon

Preheat oven to 325 degrees.

Mix sugar and oil. Add cake mix. Mix. Add sour cream. Mix thoroughly. Add 1 egg at a time, mixing after each egg. Add brown sugar and cinnamon and vanilla. Grease and flour Bundt pan. Pour in ½ the batter, sprinkle on pecans then add remaining batter. Bake at 325 degrees for 1 hour. Remove from pan. Let cool 5 minutes. If you are using the glaze listed below, punch holes in top and sides with a fork. Pour on glaze.^


1 cup powdered sugar

2 tbsp. butter

2 to 3 tbsp milk

Mix, heat and pour over the cake.

^I did not use the glaze, felt it was too sweet. 

Enjoy and let me know how it went. 




  1. Brenda, instead of milk for the glaze try rum.

  2. Hi Dave and Susie,
    I just saw your comment. Had some computer problems but fixed now. That is a wonderful idea will try next time I make. This is one of my favorite cakes anyway so I make it often.