Easy Kentucky Butter Bundt Cake Recipe Made with a Cake Mix

4.65 from 74 votes

Easy Kentucky Butter Bundt Cake Recipe Made with a Cake Mix

Made with a cake mix, this Easy Kentucky Butter Bundt Cake is super moist and extra delicious. Make it for a holiday or even a random Tuesday, it is the perfect addition to any meal.

Prep Time15

Cook Time45

Cooling Time1

Total Time2

Course: Dessert

Cuisine: American

Servings: slices

Calories: 403kcal

Author: June Albertson-Dick

Ingredients

Pound Cake

1 box vanilla cake mix {15.25 ounces}
1 box instant vanilla pudding {3.25 ounces}
1 cup milk
4 large 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 the 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 the prepared pan and spread into an even layer. Bake for 40-45 minutes or until a toothpick 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 the cake onto a cake plate and sprinkle it 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.

Video

Notes

To get a different flavor, change the vanilla extract with almond extract.
Don’t over bake the cake. Once the toothpick has a few moist crumbs {but no raw batter} it is ready.
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.

Store- This cake in an airtight container at room temperature for 4-5 days or in the refrigerator for 5-6 days.

Freeze- 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.

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