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Kentucky Butter Bundt Cake Recipe Made with a Cake Mix featured by top US dessert blogger, Practically Homemade

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.

Course Dessert
Keyword banana bundt cake, kentucky butter bundt cake
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings 1 Bundt cake

Ingredients

Pound Cake

  • 1-15.25 box vanilla cake mix
  • 1-3.25 box instant vanilla pudding
  • 1 cup milk
  • 4 eggs
  • cup sour cream
  • 1 teaspoon vanilla extract

Butter Glaze

  • cup butter
  • ¾ cup granulated sugar
  • 2 Tablespoons water
  • 2 teaspoons vanilla extract

Instructions

Pound Cake

  1. Preheat oven to 350°. Spray a high quality Bundt pan liberally with nonstick cooking spray and set aside.

  2. 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

  1. 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.

  2. 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.

  3. To serve, invert cake onto a cake plate and sprinkle with powdered sugar. Add a scoop of whipped cream and fresh berries if desired.

  4. Store leftover cake covered in plastic wrap and refrigerated. Freeze for up to 3 months.

Recipe 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.