Buttery Vanilla Bundt Cake

Featured in the Honolulu Star-Bulletin on August 8, 2007.



Buttery Vanilla Bundt Cake


  • Powdered sugar
  • 1 package yellow butter cake mix
  • 1 package (3.4 ounces) instant vanilla pudding
  • 1 cup water
  • 1 block (1/2 cup) butter
  • 4 eggs


  • 3/4 cup sugar
  • 1 block butter
  • 3 tablespoons water
  • 1 to 2 teaspoons vanilla


Generously grease a 12-cup bundt pan. (I like to use block butter to grease the pan.) Sprinkle powdered sugar on the bottom of the pan. In a bowl, combine all cake ingredients; beat with a mixer at low speed until moistened; then beat 2 more minutes at high speed. Pour batter into prepared pan. Bake at 350°F for 50 to 60 minutes until foodpick inserted in center comes out clean. Using long-tined fork, pierce cake 10 to 12 times.

In small saucepan, combine all sauce ingredients except vanilla. Cook over medium heat, stirring constantly until mixture boils. Stir in vanilla. Slowly pour hot sauce over warm cake. Let stand 10 to 15 minutes or until sauce is absorbed. Invert cake onto serving plate. Makes 10 to 12 servings

Approximate Nutrient Analysis per serving (Based on 12 servings):
430 calories, 22 g fat, 11 g saturated fat, 110 mg cholesterol, 475 mg sodium, 55 g carbohydrate, 0 g fiber, 39 g sugar, 4 g protein


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