Brown Sugar Pecan Bundt Cake (Holiday Blog Hop)
For the second installment in our Holiday Blog Hop series, the choice of ingredients were cranberry, pecan and vanilla. I chose pecan as my ingredient and I couldn’t be happier because I discovered an amazing Bundt cake!
This Brown Sugar Pecan Bundt Cake was super simple to make and was delicious! And as an added bonus, the house smelled amazing when it was baking. This is a cake perfect for the holidays or any time of year for that matter! So the next time you need to bring a cake to a party, the decision on what to make has been made for you.
Brown Sugar Pecan Bundt Cake
Adapted from Kraft Foods
1 package (2 layer size) yellow cake mix (I used Duncan Hines)
1 package (3.4 oz) Jell-O Vanilla Flavor Instant Pudding
2/3 cup sour cream
2/3 cup water
1/2 cup oil
1 cup packed brown sugar
1 cup chopped pecans
2 Tbsp sugar
1/4 tsp cinnamon
Preheat oven to 350 degrees. Spray a 12-cup fluted tube pan or 10-inch tube pan with cooking spray. Sprinkle pan with combined 2 Tbsp sugar and 1/4 tsp ground cinnamon.
Beat first 6 ingredients with mixer for 3 minutes or until well blended. Add brown sugar and nuts; mix well.
Pour into tube pan and bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan for 15 minutes. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.
This is the cake I brought to my brother’s house for Thanksgiving. I promised you would get the recipe if it turned out. Have I ever let you down? :)