Description
A moist and flavorful Bundt cake made with yellow cake mix, pudding, and white grape juice, finished with a buttery glaze that soaks into the warm cake, making it irresistibly tender and sweet.
Ingredients
- 1 box yellow cake mix
- 1 box instant vanilla pudding mix (3.4 oz)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 4 large eggs
- 3/4 cup water
- 3/4 cup vegetable oil
- 1/2 cup white grape juice
- For the glaze:
- 1 stick (1/2 cup) unsalted butter
- 1/4 cup white grape juice
- 1 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan generously.
- In a large bowl, mix together the cake mix, pudding mix, granulated sugar, brown sugar, and cinnamon.
- Add eggs, water, vegetable oil, and white grape juice. Beat until well combined and smooth.
- Pour the batter into the prepared Bundt pan.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- While baking, make the glaze: combine butter, white grape juice, and sugar in a saucepan over medium heat. Stir until butter is melted and mixture is smooth (do not boil).
- Remove cake from oven and poke holes all over with a skewer or fork.
- Slowly pour the warm glaze over the hot cake to soak in.
- Let cake sit for 15–20 minutes, then turn out onto a serving plate to cool completely before slicing.
Notes
- Use a Bundt pan for the classic shape and even cooking.
- Try spice cake mix or add chopped nuts for variation.
- Store at room temperature for 3 days, or refrigerate for up to a week.
- Freeze slices individually for up to 3 months for easy treats.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 37g
- Sodium: 360mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
