93 Reviews of Brown Sugar Bundt Cake

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.

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!!!

From: luvn-n-the-oven

On Dec 20, 2006

DH took this cake to work with him, and about 2 hours later he called to say "this cake is the BOMB DOT COM!!" he had to hide a piece in his desk so i could try it. it literally took me about 15 minutes to prepare - i added a cup of milk chocolate toffee bits to the batter, and i dusted a mixture of powdered sugar, cinnamon, and nutmeg on top of the cooled cake. it was wonderful! i used the "pam with flour" cooking spray (specifically for baking), and i have to say that was the PRETTIEST cake i've ever made. i can't wait to make this again...thanks so much for posting! 12/20/06 --- wanted to add that i've experimented with this recipe using chocolate cake mix, crushed up butterfingers, all kinds of different stuff, and it's ALWAYS wonderful!

From: pies & cakes & cookies ohmy!

On Jun 10, 2005

Just made this for the crew at work and it was great. I used butterscotch pudding and dusted it with confectioners sugar, what a great recipe, I know I will come back to this one!

From: Pandora Spocks

On Jan 4, 2006

Wonderful! I made mine in small bundt shaped muffin type pans (made 6 little bundt cakes at a time) so I could include in Christmas gift baskets. I adjusted the baking time accordingly of course. Everyone loved them! Adding the sugar to the greased bundt pan makes that outside part of the cake a little crunchy which is fabulous! I used a small box of sugar free pudding (it was all I had) and it tasted wonderful! I'm sure I will be making this again and again! Thanks so much for sharing! Delicious!

From: Zestphobia

On Mar 24, 2005

I just made this cake for the first time. It is dense, rich, and just nutty/sweet enough. The only thing I may do differently is I gambled & used mix with pudding in it (plus adding pudding). Inside stays a little too moist for me. I probably should use non-pudding mix (hard to find sometimes) or if all I have is the pudding-included mix, I might try leaving out the additional pudding. But even with the extra pudding, the cake is delicious.

From: Pam Miller

On Oct 26, 2003

This cake was excellent. I replaced the pecans with walnuts. It also stores very well.

From: Country Cook in Oklahoma

On Feb 3, 2007

I have made this cake several times and keep forgetting to rate it (not that it needs another). The only thing I changed after the first cake was to cut the water to 1/3 cup and added 2/3 cup sour cream..what a velvet texture it has. Moist and delicious!!!

From: Darcy's Diner

On Jan 25, 2006

Oh my gosh!!! This is sooooo good! I used cinnamon & sugar to coat the pan rather than plain sugar. Otherwise, followed it exactly. I don't normally make things that start with mixes, but am really glad I did. Make it, you will love it!!!

From: Chery Pie

On May 12, 2009

Great recipe; I've made this several times, and I add a teaspoon of cinnimon to the batter as others have suggested. I also kick it up a notch by sprinkling the pan with a sugar and cinnimon mixture (equal parts of each), and OMG what a difference that makes! I sometimes top it off with a caramel glaze; it's great with or without. Sometimes no pecans; great with or without.