Ingredients
Ingredients:
For the Cake:
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1 box (15.25 oz) yellow cake mix
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1 cup sour cream
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¾ cup vegetable oil
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¼ cup granulated sugar
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¼ cup water
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4 large eggs
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1 teaspoon vanilla extract
For the Filling:
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½ cup chopped pecans
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2 tablespoons light brown sugar
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2 teaspoons ground cinnamon
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1 tablespoon all-purpose flour (optional, helps prevent sinking)
For the Glaze:
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1 cup powdered sugar
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1–2 tablespoons milk (adjust for desired consistency)
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½ teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan generously, or use a baking spray with flour included to ensure the cake doesn’t stick.
In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, granulated sugar, water, eggs, and vanilla extract. Use a hand mixer or stand mixer to beat the ingredients on medium speed for about 2 to 3 minutes, or until the batter is smooth and well-blended. Scrape down the sides as needed to incorporate all the ingredients.
In a small bowl, stir together the chopped pecans, brown sugar, cinnamon, and optional flour. This creates a crumbly, nutty mixture that adds a burst of flavor and texture in the middle of the cake.
Pour half of the cake batter into the prepared bundt pan. Smooth it out with a spatula. Then sprinkle the pecan filling mixture evenly over the batter, ensuring it doesn’t touch the sides of the pan. Pour the remaining batter on top, covering the filling completely. Smooth the top again to ensure even baking.
Place the cake in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to retain moisture. Let the cake cool in the pan for 15 to 20 minutes, then carefully invert it onto a wire rack or cake plate to cool completely.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 430
- Sugar: 30g
- Sodium: 380mg
- Fat: 23g
- Unsaturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg