Gram's Best Brown Sugar Cake

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video by: kraft

my family lovede this cake and want me to make it again

posted by

amanda1980meacham

on 5/12/2013

time

prep:

10 min

total:

1 hr 10 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) yellow cake mix

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

eggs

2/3

cup BREAKSTONE'S or KNUDSEN Sour Cream

2/3

cup water

1/2

cup oil

cup packed brown sugar

cup chopped PLANTERS Pecans

tsp. powdered sugar

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 350ºF.

BEAT first 6 ingredients with mixer until blended. Add brown sugar and nuts; mix well.

POUR into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.

BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.

Kraft Kitchens Tips

Size-Wise

You'll know it is a special occasion when this cake is served at a party or family gathering. It's guaranteed to be a crowd pleaser!

Special Extra

Sprinkle pan with combined 2 Tbsp. granulated sugar and 1/4 tsp. ground cinnamon after spraying with cooking spray. Then, fill with batter and bake as directed.

Special Extra

Serve topped with cut-up fresh fruit.

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Linda082250

posted:9/15/2009

Awesome cake.............have made several times and will keep this on hand. I did not add the nuts. A REAL WINNER!

1cookiebaker

posted:9/15/2009

Very good moist cake. Easy to make. I made this for a church dinner. I used the sugar/cinnamon tip before adding the batter to the bundt pan. Everyone really liked it. Gave out several recipes, even my 13 year old niece wanted the recipe so she could make it again that day.

a cook

posted:9/15/2009

I made this recipe and my husband just loved it, and my grand children could not eat it fast enough so that they could have another slice. Will make this cake over and over.

donnae50_1

posted:9/15/2009

WOW what a wonderful cake, easy, and everyone at church loved it!!! Great addition to the Holidays!

uabmom

posted:9/15/2009

Someone please tell me whether I should use light brown or dark brown sugar! Or does it matter?

a cook

posted:9/15/2009

I made this last weekend. It hardly got past the cooling stage before it was gone ! Thanks for such great recipes.

catalina1485

posted:9/15/2009

This cake is wonderful! Make sure that you let it cool 100%, maybe even make it the night before. It had a much richer flavor when it was room temperature!

Winkjudl

posted:9/15/2009

I made this recipe twice. The first time I made it I used Pumpkin Spice pudding instead of the vanilla and it was great. Everyone asked for the recipe.

a cook

posted:9/15/2009

Moist and delicious...huge hit at our house!

a cook

posted:9/15/2009

For those who have made this, do you suggest using light brown sugar or dark brown sugar?