This quick and easy bundt cake is a trick that I learned years ago from a friend who always came to the potlucks with beautiful desserts to share. When I asked her about the Bundt cake that she brought, she whispered in my ear, “It’s a secret but I’ll tell you. Give me your email and I’ll send you the recipe.”
It turns out that the secret is using a Bundt Cake Pan to bake it in makes this quick and easy cake look more fancy than it really is. A bit of deception but it’s all in what the eyes see. And in case, you are new to cooking and don’t know, confetioner’s sugar is simply powered sugar that you find in the grocery store.
The Secret Quick and Easy Bundt Cake
- 1 (18.25 ounce) package yellow cake mix
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ⅛ cup confectioners’ sugar for dusting
Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla.
Fold in sour cream.
Bake according to directions on the box. Be sure you grease the pan!
Cool on rack, place on serving plate, and dust with confectioners’ sugar.