Shortcut brown sugar Bundt cake

There is no doubt, being ready for Shabbos on time this week will be more of a challenge since we changed the clocks last Saturday night. I love to bake something (or things!) special for Shabbos like a Bundt cake, cookies, etc. This shortcut brown sugar Bundt cake relies on a cake mix and vanilla pudding to cut your ingredient list in half while still bringing brown sugar Bundt's signature caramel-like flavor to the table. If you want, you can add a nice glaze and crumbled candied pecans for garnish. If your super low on time, you can skip that part!

Here's what you need to make this shortcut brown sugar Bundt cake:

Cake:

• Yellow cake mix
• Vanilla pudding mix
• Brown sugar- I like to use dark brown for a deeper flavor, but you can use light in a pinch.
• Eggs
• Vegetable oil
• Non-dairy milk of your choice

Glaze:

• Unsalted margarine
• Brown sigar
• Powdered sugar
• Rich's whip
• Chopped candied pecans, for garnish (optional)

How to make it:

1. Preheat oven to 350 degrees and prepare a Bundt pan by spraying with baking spray.
2.  Add all of the cake ingredients to a large mixing bowl. Beat mixture with a hand mixer on medium speed for 2 min.
3. Pour mixture into prepared bundt pan and bake on 350 for approximately 45 minutes or until a tooth pick comes out clean in center of cake.
4. Cool for 15 minutes in the pan and then transfer the cake onto a plate.
5. For the glaze, Melt the margarine in a small saucepan over low heat.
6. Add the brown sugar and stir until dissolved. Let it gently bubble for about 1 minute.
7. Remove from the heat and let cool for 2 minutes.
8. Whisk in the powdered sugar until smooth.
9. Add the Rich whip and stir until smooth. 
10. Pour over your Bundt cake while the glaze is still slightly warm.
11. Garnish with chopped candied pecans, if desired.

Storing the shortcut brown sugar Bundt cake:

Keep the cake in an airtight cake dome on the counter for 3-4 days.

To freeze: wrap the cool unglazed Bundt cake in plastic wrap then foil and freeze for up to 3 months.

More great baked goods for Shabbos:

Cookie sticks with sprinkles

Orange loaf cake

Shortcut brown sugar Bundt cake

Shabbos keeps getting earlier and this cake looks like you spent hours on it, but the secret is out-it’s base is a good old cake mix and vanilla pudding. I made a version of this cake from scratch and everyone from adults to kids voted on this one instead.

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Servings: 16 servings

Course: Dessert

Ingredients Equipment Method

Ingredients

  

Cake:

• 1 Box yellow cake mix
• 1 3.4 oz box vanilla instant pudding mix
• 1 c dark brown Sugar light will work too
• 1 c non-dairy milk
• ½ c Vegetable Oil
• 3 Eggs

Glaze:

• ¼ c unsalted margarine
• ½ c dark brown sugar sub for light
• 1 cup powdered sugar
• 2 tablespoon Rich’s whip
• Chopped candied pecans for garnish optional

Equipment

• Bundt cake pan

Method

 

1. Preheat oven to 350 degrees and prepare a Bundt pan by spraying with baking spray.
2. Add all of the cake ingredients to a large mixing bowl. Beat mixture with a hand mixer on medium speed for 2 min.
3. Pour mixture into prepared bundt pan and bake on 350 for approximately 45 minutes or until a tooth pick comes out clean in center of cake.
4. Cool for 15 minutes in the pan and then transfer the cake onto a plate.
5. For the glaze, Melt the margarine in a small saucepan over low heat.
6. Add the brown sugar and stir until dissolved. Let it gently bubble for about 1 minute.
7. Remove from the heat and let cool for 2 minutes.
8. Whisk in the powdered sugar until smooth.
9. Add the Rich whip and stir until smooth.
10. Pour over your Bundt cake while the glaze is still slightly warm.
11. Garnish with chopped candied pecans, if desired.

This recipe was featured in Whisk by Ami magazine issue #790