Sock-it-to-Me Bundt Cake

  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 8
Sock-it-to-Me Bundt Cake

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ butter recipe yellow cake mix
1/2
cup granulated sugar
1
cup sour cream
3/4
cup vegetable oil
1
tablespoon butter flavoring
4
eggs

Cinnamon Mixture

3
tablespoons packed brown sugar
2
teaspoons granulated sugar
2
teaspoons ground cinnamon

Steps

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  • 1
    Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on medium speed until well blended. Spread half of batter in pan.
  • 3
    In small bowl, stir together Cinnamon Mixture ingredients. Sprinkle over batter in pan. Pour remaining batter over top.
  • 4
    Bake 55 to 60 minutes. Cool in pan 5 minutes. Run knife around edge and center of pan. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.

Notes









Tips

Expert Tips

  • You can also add 1/2 cup chopped nuts to the batter.
  • This cake tastes best when totally cooled and it’s set for a couple of hours. The flavors really blend together well.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
280
% Daily Value
Total Fat
31g
47%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
110mg
36%
Sodium
430mg
18%
Potassium
115mg
3%
Total Carbohydrate
64g
21%
Dietary Fiber
0g
0%
Sugars
44g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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