Comida Kraft
Recipe Box

Gram's Best Brown Sugar Cake

No referer *
Prep Time
10
min.
Total Time
1
hr.
10
min.
Servings

16 servings

You'll love this moist cake with its sugary crust!

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What You Need

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Make It

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  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 320
Total fat 16g
Saturated fat 3g
Cholesterol 55mg
Sodium 310mg
Carbohydrate 43g
Dietary fiber 1g
Sugars 32g
Protein 4g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This is a great basic recipe. This is a great basic recipe. I made and enjoyed it as written first. Seeing possibilities to adapt, I made the recipe as a Maple Pound Cake, using pecans, maple flavoring, maple syrup for the water, and reducing brown sugar to 2/3 C. Also made a coconut pound cake using flaked coconut, coconut flavoring, and using granulated sugar (1/2 C.) instead of brown. Next, I'll try lemon pudding, flavoring, and zest to make a lemon pound cake. This recipe was a great addition to my collection. Thank you, Kraft Foods.
Date published: 2012-03-27
Rated 5 out of 5 by from When I read all the positive reviews on this cake I was a little skeptical that something so simple... When I read all the positive reviews on this cake I was a little skeptical that something so simple could be so good. I made it this week and found it to be just as outstanding as previous reviewers. I used yellow cake mix with pudding already in the mix plus added the additional vanilla pudding and it was super moist. This cake needs no frosting. It is plenty sweet without any additional sugar. I did use walnuts instead of pecans just because I had walnuts on hand. I have to give this one 5 stars!
Date published: 2010-10-15
Rated 5 out of 5 by from i have made this several times over last 5 months, made for thanksgiving & xmas. i have made this several times over last 5 months, made for thanksgiving & xmas. had to give to all the realitives they loved it. most surprisingly was my 15yr.old who does not like nuts. my i love this would you show me how to make it & put it in our family cook book for me. recently i was snowed in for a week with teenage girls and i made this and a choc. bundt they were gone in 2 days. thank goodness i keep all these ingred. on hand.
Date published: 2010-02-11
Rated 5 out of 5 by from This is exactly like a cake my Grandma used to bake. This is exactly like a cake my Grandma used to bake. It was a family favorite with our entire clan. Thank you for this recipe--I thought no one in our family had thought to get a copy from Grandma and, therefore, we had permanently lost all hope of ever having it again. The cousins will be so excited when I share the recipe with them. Kraft Foods must have some way of knowing all the best "antique" recipes. It is nice when you make them over into today's methods and ingredients. Thanks again.
Date published: 2011-11-16
Rated 5 out of 5 by from This was superb! This was superb! I used B/C Super Moist Yellow Cake Mix, sugar free/fat free instant vanilla pudding, Egg Beaters, light sour cream, and golden brown sugar. I liked the texture that the pecans added. I'm glad that I did sprinkle on the powdered sugar before serving, and the addition of the cinnamon and sugar to the pan before adding the batter gave it the extra sweetness that I always like. Thank you so much for this recipe.
Date published: 2010-01-23
Rated 5 out of 5 by from So many times when I've baked cookies, brownies or cakes, they're a real hit for the first night or... So many times when I've baked cookies, brownies or cakes, they're a real hit for the first night or two... then they unfortunately lose their appeal and I end up throwing some away. NOT SO with this recipe... the family went back and back 'til not a crumb was left! Hooray! It's just sweet enough for the kids to enjoy, but not so sweet that the grown-ups feel sick just looking at it. Excellent recipe!!!!
Date published: 2009-10-30
Rated 5 out of 5 by from This is a GREAT box-cake recipe! This is a GREAT box-cake recipe! I dusted the top with powdered sugar and then drizzled chocolate glaze over the top of that. I then pressed a pecan half on the top of each of the wider sections created by my bundt pan - it looked rather nice! (Check the powdered sugar isle in your store for chocolate powdered sugar - glaze recipe is on the box!) I might try it with a marble cake mix next time!
Date published: 2009-11-19
Rated 5 out of 5 by from Easy to follow recipe that produces an excellent cake. Easy to follow recipe that produces an excellent cake. I made the cake with light sour cream and substituted the 1/2 c. oil with a combination of 1/4 c. oil and 1/4 c. applesauce. Others who ate the cake had no idea that I "lightened" it up a bit. Next time I try it I will probably omit the oil completely and use 1/2 c. applesauce. I would highly recommend it!!!
Date published: 2009-08-29
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