BROWN SUGAR BUNDT CAKE
My mom passed this recipe along to me. It is easy to make and has been a big hit at home and at the office. I get frequent requests for the recipe. It is very moist and delicious and makes a good breakfast cake as well as a dessert. Increase nuts by another 1/3 cup if you like nuts!
Provided by Ann Byassee
Categories Dessert
Time 1h30m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 10-inch bundt pan well and sprinkle pan with granulated sugar (even if using non-stick pan).
- Preheat oven to 350 degrees F.
- Combine cake mix, pudding mix, eggs, oil and water in large bowl and beat on medium speed until well mixed, about 4 minutes.
- (Shorten to 2-3 minutes if using stand mixer).
- Add brown sugar and pecans and mix to combine well.
- Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
- Place bundt pan on wire rack and cool 15 minutes.
- Invert cake onto rack and slip pan off cake.
- Let cool on rack.
- Can be stored covered at room temperature.
THAT CAKE! (AKA) BROWN SUGAR PUDDING CAKE
This Cake is so good. This is the one I talk about on my page. It is quite simple to make but has the texture closer to a bread pudding. The family just loves this and have requested it on many occasions Including a Double layer Bundt cake for a wedding. NOTE: In all my recipes I use (I can't believe it's not butter)spread and it works great and taste great.
Provided by Cookin In Texas
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 350°F.
- In large mixing bowl beat eggs till blended, while mixer is still going add margarine, water, pudding mix and blend well about 1 minute.
- After this is done add cake mix beat on medium speed till well blended.
- Stop mixer then add brown sugar, nutmeg and cinnamon, restart mixer and add your extracts, mix well.
- Add the 3 Tbsp water blend, then fold in your pecans.
- Batter should be thick but will still pour slowly out of the bowl.
- Spray Bundt pan Well with floured baking spray, Pour batter evenly into Bundt pan.
- Place Bundt pan onto center rack and bake 55-60 minutes, or until cake springs back when pressed.
- IMPORTANT: *Do not open oven door until your baking time is almost up.(I know it's hard)But opening the oven to early on Bundt cakes cause them to drop.*.
- When done remove pan from oven and set on wire rack for 5 minutes just long enough for pan to cool a little.
- Next move the pan into the freezer for 20 minutes.
- After 20 minutes remove the cake and pan from the freezer and invert it onto a cake plate. and start your glaze.
- GLAZE:.
- In a sauce pan combine sugar, milk and butter.
- Cook over medium high heat stirring constantly, Mixture will start to boil.
- Boil mixture for 3 minutes stirring constantly.
- After 3 minutes remove from heat then add the vanilla and stir, keep stirring until glaze just begins to thicken.
- Drizzle the amount of Carmel glaze you want over cake.
- After cake and glaze have totally cooled sprinkle a lite dusting of powdered sugar over entire cake just before serving.
Nutrition Facts : Calories 569.9, Fat 22.9, SaturatedFat 4.1, Cholesterol 88.2, Sodium 653.3, Carbohydrate 87, Fiber 1.1, Sugar 67.9, Protein 6
BROWN SUGAR PUDDING CAKE
This recipe was one of my Grandma Carr's. It is an old one but a very good one. Its amazing comfort food, great on a winter night for dessert. We like it with ice cream but whipped topping is good, too.
Provided by Kathie Carr
Categories Puddings
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Combine all sauce ingredients. Pour into a 1-1/2 quart baking dish. Set aside.
- 2. For pudding cake, beat butter and sugar in a mixing bowl. Combine flour, baking powder, salt and nuts; add alternately with milk to butter mixture. Spoon into baking dish on top of sauce. Bake at 350 degrees for 40-45 minutes.
- 3. Serve warm with ice cream or whipped cream.
BROWN-SUGAR PUDDING
Categories Mixer Dairy Dessert Kid-Friendly Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Stir together half-and-half, brown sugar, and cornstarch in a 2- to 3-quart heavy saucepan and heat over moderate heat, stirring occasionally, until sugar is dissolved and mixture is heated through (do not let boil).
- Whisk together yolks and salt in a medium bowl until smooth, then add hot half-and-half mixture in a slow stream, whisking. Return mixture to saucepan and cook over moderate heat, whisking, until mixture just reaches a boil, then boil, whisking, 1 minute (mixture will thicken). Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter and vanilla until butter is incorporated. Set bowl in a larger bowl of ice and cold water and chill, stirring frequently, until pudding is cool, about 10 minutes.
- Beat heavy cream with sour cream in a bowl with a whisk until mixture just holds stiff peaks.
- Divide pudding among 6 small bowls, then top each serving with a generous dollop of cream.
BROWNIE PUDDING
This recipe came from my Aunt Vera. She loved sweets, and this was one of her favorites. It's a terrific way to warm up on a chilly day.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, combine sauce ingredients and keep warm. , In a bowl, combine flour, sugar, cocoa, baking powder and salt. In a small bowl, combine egg, milk, butter and vanilla; add to dry ingredients and stir until moistened. Fold in chocolate chips. Pour into a greased 1-1/2-qt. baking dish. Pour warm sauce over batter. Do not stir. Bake at 350° for 35-40 minutes or until cake is firm and floats in sauce. Let rest 10 minutes. Serve warm with whipped cream or ice cream.
Nutrition Facts : Calories 211 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 158mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
BROWN SUGAR POUND CAKE
This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.
Nutrition Facts : Calories 473 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 193mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
- Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
- Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 44.3 g, Cholesterol 4 mg, Fat 1.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 70.6 mg, Sugar 33 g
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