If you enjoy the flavors of cinnamon and nutmeg, you will love this moist cake that is easy to make. Topped with the vanilla butter sauce, it is the perfect end to a fall meal.
Spice Bundt Cake
1 box Golden Vanilla Cake Mix
1 small package instant white chocolate pudding
1 tsp. vanilla extract
1 cup sour cream
1/2 cup water
1/2 cup oil
2 tablespoons cinnamon
1 teaspoon ginger
2 teaspoons nutmeg
1/2 cup butter
1/2 cup heavy cream
1 cup packed brown sugar
1 tablespoon vanilla
Note: If you want, you can purchase a spice cake mix and omit the additional spices.
Preheat oven to 350 degrees.
Beat eggs water, vanilla, oil and sour cream with cake batter and pudding. Add in spices. Beat on medium speed until combined. The batter will be super thick, so don’t panic.
Scoop it into a greased bundt pan, evening it up as best you can (I tap the pan on the counter to get out air bubbles and even up the batter). Bake for one hour or until it starts to pull away from the edges of the pan.
Let cool completely then invert on a cake plate.
To make the sauce, combine butter, cream and sugar in saucepan. Bring to a boil, stirring consistently, then reduce and simmer for about 10 minutes or until sauce thickens. Add vanilla, stirring well. Cool slightly then drizzle over cake.
Serve with dulce de leche ice cream or cinnamon laced whipped cream. Yum!
She Who Liked This Cake Way Too Much