Or Christmas Butt Cake…as my kids call it! lol
Pre-heat oven to 350 degrees.
Grease and flour bundt pan. This step is very important if you want to get your cake out of the pan in one piece.
Next mix the following until blended:
- 1 box yellow cake mix
- 3/4 cup oil
- 4 eggs
- 1 T butter extract
- 1 box instant vanilla pudding (small- the only size I can ever find the “instant” in)
- 3/4 cup water
- 1 T vanilla
Then pour it into your floured bundt pan.
- 1/2 c chopped nuts- I use pecans
- 1/4 c sugar
- 2 t cinnamon
Sprinkle this mixture over the batter and marble in with knife. (Just swirl it a bit with a knife. I think the term comes from how marble looks like it has paint streaked through it.) I may have gotten carried away while talking on the phone and stirred a little bit instead of just “marbling” the mixture in. Anyway, it won’t mess up the cake.
Then you bake it at 350 degrees for about 45 min. I usually have to bake it a little longer. The top (well, bottom) of the cake should not be gooey.
Then you need to take it out and run a small spatula or plastic spoon around the sides of the pan. You can use a knife I guess, but knives scratch my pan. Then place a plate upside down on top of the cake and flip it over so that the cake will now be right-side up on the plate. I always have to shake just a little quite firmly to get it to drop out.
Lastly, you mix
- 1 c powdered sugar
- 3 T milk
- 1/2 t vanilla
- 1/2 t butter extract
and pour it over the cake. If I am serving it for breakfast, I don’t always put the icing on top. It makes a great dessert with coffee.