Sour Cream Bundt Cake

Sour Cream Bundt Cake

55

"This recipe is great for both yellow and chocolate flavored cakes! It makes a light, fluffy, and SERIOUSLY moist cake."
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Ingredients

servings 234 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.

Reviews

55
  1. 60 Ratings

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Most helpful positive review

The trick to making this recipe "fool proof" is by adding this WARNING to the ingredients. Must use "Classic" yellow cake mix. DO NOT use "butter" recipe/mix. The classice yellow cake mix calls ...

Most helpful critical review

My cake fell flat 5 minutes after I pulled it from the oven, and was doughy, even though I had it in 12 minutes longer than the box called for. What a disappointment.

The trick to making this recipe "fool proof" is by adding this WARNING to the ingredients. Must use "Classic" yellow cake mix. DO NOT use "butter" recipe/mix. The classice yellow cake mix calls ...

I used Duncan Hines Butter Recipe Cake mix. Made the cake according to the box directions, except I subsituted Sprite for the water, added 1 cup of sour cream, 2 tsp vanilla, and 1 box of insta...

This is my top secret recipe STILL almost a year later and it always comes out perfectly! I use this trick with chocolate, white and yellow cake mixes... My 14 year old daughter loves making it...

This is a great cake! I used a devil's food mix both times I've made it. The first time I forgot the oil and it still tasted fantastic (although it did fall apart a bit). The second time I su...

This recipe is great. Adding the sour cream gives the box cake more flavor and a homemade taste. I suspect most people will have to add about 10 minutes to the baking directions on the box bec...

My cake fell flat 5 minutes after I pulled it from the oven, and was doughy, even though I had it in 12 minutes longer than the box called for. What a disappointment.

This cake was wonderful. I did change a few things. Using a Duncan Hines Butter Fudge Cake Mix....I substituted some of the water with coffee(1/2 cup)then used 1/8 cup water and the 2 tsps vanil...

Used this recipe and followed some advice from the previous reviews and it turned out just as great as everyone said it would! Highly recommend this eaten plain or frosted!

The first time I baked this recipe it was ate in two days. The children asked me to make it again. The second I made it it was eaten in one day. Very moist and delicious cake. We love it.