A good Bundt cake ranks right up there with a Chocolate Chip Cookie in my book. What I love about them the most is just how easy they are to make. The bonus is that they don’t require decorating but they still look amazing. This Easy Kentucky Butter Bundt Cake recipe is the perfect example. A perfect pound cake made with a cake mix, soaked in a sugar glaze and topped with powdered sugar for the ultimate dessert!
Do you love Kentucky Butter Cake? Try these Kentucky Butter Cake Cookies!!
What is a Kentucky Butter Cake?
A Kentucky Butter Cake is a wonderful pound cake that is soaked with a buttery and sweet syrup.
It has a vanilla-like flavor but it is the texture that is everything! The pound cake in combination with the syrup is a magical combination that just gets better with time.
This recipe uses a cake mix, so it is so easy and the simple addition of powdered sugar is truly the cherry on top.
How to make a Kentucky Butter Bundt Cake
Cake Mix Pound Cake:
- Combine the cake mix, pudding mix, milk, eggs, sour cream and vanilla in a medium bowl. Mix using a hand held mixer until you have a thick and beautiful pound cake batter.
- Pour the batter into a Bundt cake pan that has been liberally sprayed with nonstick cooking spray. Spread it out into an even layer, so that it will bake evenly.
- Bake in a 350 degree oven for 40-45 minutes or until a toothpick comes out with a few crumbs but not batter.
- Once you remove the cake, take a wooden skewer and make holes in the cake while still in the pan.
Butter Glaze:
- As soon as you pull the cake from the oven {or the last few minutes of baking}, combine the butter, granulated sugar, water and vanilla in a small saucepan.
- Cook over medium-low heat, stirring continuously until the butter is melted and the sugar is dissolved {do not boil}. Pour the mixture evenly over the cake.
- Allow the cake and glaze to cool completely in the Bundt pan.
- Once cool, invert the cake onto a cake plate.
The final touch is a sprinkling of powdered sugar because let’s face it…everything looks better with it!
Kentucky Butter Bundt Cake recipe variations
The best way to change up a Kentucky Butter Bundt Cake is to change the extract that you add to the cake and glaze.
Almond extract would be my first choice but you could always use lemon, coffee, peppermint, cherry or any other extract that you love.
Can I freeze my Kentucky Butter Bundt Cake?
Absolutely! You can freeze a Kentucky Butter Bundt Cake for up to 3 months. Wrap it really well with plastic wrap. To serve, defrost, sprinkle with powdered sugar and eat.
How do I serve my Bundt Cake?
This is a Bundt cake that is best served a day or two after it has been made. It truly only gets better.
When it is time to serve it up I think a scoop of whipped cream or a few fresh berries is all it needs because the cake truly stands on its own.
Pro Tips for Kentucky Butter Bundt Cake Success
- Be sure to liberally spray the Bundt pan before adding the batter so that the cake doesn’t stick. Especially because it will cool completely in the pan.
- Don’t over bake the cake.
- If you like a cake with lots of glaze and feel like the top needs some then reserve a bit and brush it on top after you have inverted it.
- Sprinkle the Bundt cake with powdered sugar for an amazing finishing touch.
- Serve 2-3 days after the cake is baked. This will give the cake time to absorb the glaze and become extra moist and delicious.
- Serve with fresh berries. The cake is sweet and so the fresh element is the perfect addition.
Do you love Bundt cakes? Try these recipes…
- Texas Sheet Cake Bundt Cake
- Blueberry Bundt Cake
- Tiramisu Bundt Cake
- Churro Bundt Cake
- Pecan Upside Down Cake
- Black Bottom Bundt Cake
Easy Kentucky Butter Bundt Cake Recipe Made with a Cake Mix
Ingredients
Pound Cake
- 1-15.25 box vanilla cake mix
- 1-3.25 box instant vanilla pudding
- 1 cup milk
- 4 eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
Butter Glaze
- ⅓ cup butter
- ¾ cup granulated sugar
- 2 Tablespoons water
- 2 teaspoons vanilla extract
Instructions
Pound Cake
- Preheat oven to 350°. Spray a high quality Bundt pan liberally with nonstick cooking spray and set aside.
- In a medium bowl combine cake mix, instant pudding mix, milk, eggs, sour cream and vanilla extract. Mix together using a hand held mixer {or by hand} until you have a thick batter. Pour batter into prepared pan and spread into an even layer. Bake for 40-45 minutes or until a tooth pick inserted in the center comes out with only a few crumbs {but not not wet}.
Butter Glaze
- The last few minutes of the bake time turn your attention to making the butter glaze. Combine the butter, granulated sugar, water and vanilla extract in a small saucepan over medium low heat. Stir continuously until the butter is melted and the sugar is mostly dissolved but do not boil.
- Remove Bundt cake from the oven and poke holes into the warm cake {keeping the cake in the pan} with a skewer or thin knife. Pour the glaze slowly over the top of the cake being sure to pour it into the holes {some of the glaze will go over the sides as well}. Allow the cake to cool completely in the pan.
- To serve, invert cake onto a cake plate and sprinkle with powdered sugar. Add a scoop of whipped cream and fresh berries if desired.
- Store leftover cake covered in plastic wrap and refrigerated. Freeze for up to 3 months.
Notes
- To get a different flavor, change the vanilla extract with almond extract.
- If you want the entire cake to be glazed, reserve a couple of tablespoons and brush it on the top after it is cooled and inverted.
- This cake is best when served a day or two after baking.
Corrie Cooks says
Recipe looks wonderful! I’m gonna try it tomorrow. I wanna ask that the recipe only states butter, so do we have to use salted or unsalted butter? I made this cake previously with another recipe but it wasn’t very moist. This recipe is quite change and I’m expecting it to be really moist. Cheers!
June says
Thank you! I am so sorry I just saw this…I always use salted butter. Enjoy and thank you for reaching out. 🙂