Sour Cream Cake
9 ingredients
9 steps
Ingredients
- 1 (18 ounce) box vanilla cake mix (or use your favorite flavor)
- 1 (4 ounce) box vanilla pudding mix (I used the cooked type by mistake instead of instant, but it turned out great!)
- 4 large eggs
- 14 cup vegetable oil
- 12 cup real butter, softened
- 3 tablespoons dry buttermilk (optional, but you can find it in the baking section)
- 1 cup sour cream (I cheat and use extra)
- 12 cup cinnamon sugar (I use extra)
- 1 cup pecans, coarsely chopped (leave them out if you want to)
Directions
-
1Preheat oven to 350 degrees.
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2Mix all the ingredients together (the batter will be rather thick).
-
3Put some cinnamon sugar and nuts in the bottom of a bundt pan, if you like.
-
4Place one-third to one-half of batter on top of the cinnamon sugar.
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5Add another layer of cinnamon sugar & nuts and cover it up with spoonfuls of the batter.
-
6When you are finished, you can swirl the batter and cinnamon/sugar/nuts around if you like.
-
7Bake for one hour.
-
8Cool for 10 minutes and turn it upside down on a plate.
-
9Stand back as your family DEVOURS this cake.
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