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Nutrition Facts
Serving Size 1 (159g) Recipe makes 10 servings
Calories 637
Calories from Fat 338		(53%)
Amount Per Serving		%DV
	Total Fat 37.6g	57%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 13.7g
	Polyunsaturated Fat 16.8g
	Trans Fat 0.1g
Cholesterol 85mg		28%
Sodium 511mg		21%
Potassium 190mg		5%
Total Carbohydrate 71.9g		23%
	Dietary Fiber 1.6g	6%
	Sugars 52.8g
Protein 5.8g		11%
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Christmas Brunch

highcotton

Brown Sugar Bundt Cake

Recipe #42976 | 1½ hours | 30 min prep | add private note

⁽⁹³⁾ RATE IT NOW Print Recipe

By: Ann Byassee
Oct 14, 2002

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!

SERVES 10 -12 , 1 cake (change servings and units)

Ingredients

1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant vanilla flavor pudding and pie filling
4 eggs
1 cup vegetable oil
1 cup water
1 cup brown sugar
1 cup chopped pecans

Directions

1
Grease a 10-inch bundt pan well and sprinkle pan with granulated sugar (even if using non-stick pan).
2
Preheat oven to 350 degrees F.
3
Combine cake mix, pudding mix, eggs, oil and water in large bowl and beat on medium speed until well mixed, about 4 minutes.
4
(Shorten to 2-3 minutes if using stand mixer).
5
Add brown sugar and pecans and mix to combine well.
6
Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
7
Place bundt pan on wire rack and cool 15 minutes.
8
Invert cake onto rack and slip pan off cake.
9
Let cool on rack.
10
Can be stored covered at room temperature.

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Browse similar recipes by category

Course > Desserts > Cakes
Cuisine > North American > United States > Southern
Preparation > Time to Make > < 4 hours
Preparation > Simple
Occasion > Gifts
Occasion > To Go... > Potluck
Occasion > Everyday

Featured Reviews for This Recipe

From: Granny Puckett

On Sep 6, 2009

Baked this cake last night and we LoVed It!!!!!! I plan on baking this one regularly!!!! So Moist! WOW!

0 people found this review helpful

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From: Potluck

On Aug 6, 2009

This cake is very similiar to sweet cinnamon yellow bread #141723..I made this using 2-6 cup mini bundt pans.Pam sprayed, used equal amounts of cinnamon with sugar to coat pans.. Baked for 25-30 minutes..Froze one and ate one..Very Good...

1 person found this review helpful

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From: Sherri35

On Oct 18, 2005

This is delicious! The outer part is crunchy and the inside is nice and moist. I think a little cinnamon and nutmeg would be a nice addition. I used my sand castle bundt pan which has many nooks and crannies, so to grease the pan I used Prepare a Baking Pan Prepare a Baking Pan by DoryJean54. It was the perfect way to grease the bundt so that this cake popped right out.

12 people found this review helpful

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From: Chef #227061

On Nov 4, 2005

This was very good!!! Cinnamon makes everything taste better so I added some in. I left out most of the nuts but i added instant coffee to the water to spice it up a bit. what a treat!!!

10 people found this review helpful

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Read all 93 reviews