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."

Ingredients

{{adjustedServings}} servings 234 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  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.
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Reviews

55
  1. 60 Ratings

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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...