Magic Formula for Bundt Cake

For years I resisted bundt cake. Wanted nothing to do with it, in fact. My first exposure to the concept came from “My Big Fat Greek Wedding.” Ever since then, I have associated bundt cake with super uptight, slightly psychotic white women. It’s officially time for me to get my membership card for the super uptight, slightly psychotic white women club because this has become my go-to baked comfort food. I reluctantly tried a lemon Nothing Bundt Cake Bundtlet and immediately needed more of those in my life. Even with a buy one, get one free coupon from Nothing Bundt Cakes, it’s not the cheapest habit in the world, so I began the search for a way to make consistently great bundt cake at home. Here it is:

One box of cake mix
One 3.5 oz box of pudding
4 large eggs
1 cup of sour cream
1/2 cup of oil (coconut oil is my fave)
1/2 cup of water
1/2 cup of mix-ins (optional)

You can combine whatever flavors of cake mix and pudding you want. I’ve done German chocolate cake with coconut pudding and it was amazing. The cake mix came with nuts and coconut, so I just dumped those in with the batter. For the most recent bundt cake I made, I used strawberry cake mix and strawberry pudding because the cake was for a Gal-intines function.

Step 1. Dump all of the ingredients except for the mix-ins together and mix. It doesn’t matter what order you dump them in (that’s half the beauty of this recipe – even my scatter-brained little self can’t mess it up).

Step 2. Fold in whatever tasty surprises you want your guests to encounter while enjoying your bundt cake.

Step 3: Pour in to greased bundt cake mold and bake at 350 for 40 minutes.

If you want to frost your cake, allow it to chill over night. I didn’t manage to get pics (or measure!) while making the frosting for this one because (huge surprise!) I was running super late for said Gal-intines event. I basically made a glaze with powdered sugar, butter, cream cheese, and milk.

Magic Formula for Bundt Cake

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