Description
Mom’s Best Cake is a moist and flavorful yellow cake enhanced with cinnamon and vanilla pudding for extra tenderness. Perfectly moist and easy to make, this classic bundt cake recipe comes with an optional buttery sugar glaze that adds a lovely sweet finish. It’s a delightful homemade treat ideal for celebrations or any time you crave a comforting dessert.
Ingredients
Scale
Cake Batter
- 1 box Duncan Hines yellow cake mix
- 1/4 cup brown sugar
- 1/4 cup white granulated sugar
- 1 large box vanilla pudding instant mix
- 2 tsp cinnamon
- 4 large eggs
- 3/4 cup water
- 3/4 cup oil
Glaze (Optional)
- 1/4 cup melted butter
- 1/2 cup sugar
- 1/4 cup water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or any preferred baking pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the yellow cake mix, brown sugar, white granulated sugar, vanilla pudding mix, and cinnamon to create a flavorful base.
- Add Wet Ingredients and Beat: Add the eggs, water, and oil to the dry ingredients. Beat the mixture on medium speed until the batter is smooth and evenly combined.
- Pour Batter into Pan: Transfer the smooth batter into the prepared baking pan, spreading evenly.
- Bake the Cake: Bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Adjust baking time if using a different pan size or type.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set the structure before carefully turning it out onto a wire rack to cool completely.
- Prepare Glaze (Optional): In a small saucepan, combine melted butter, sugar, and water. Bring to a boil, stirring frequently until the sugar is fully dissolved and the glaze thickens slightly.
- Glaze the Cake: Pour the warm glaze evenly over the cooled cake to add a sweet, shiny finish.
Notes
- For best results, use a bundt pan, but other pan shapes are fine—just adjust cooking time accordingly.
- Do not overmix the batter to keep the cake tender.
- The glaze adds moisture and sweetness but is optional if you prefer a less sweet finish.
- Let the cake cool slightly before glazing to prevent the glaze from melting off.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
