Ingredients

The following ingredients have 9 Servings
  • 1 box yellow cake mix ((my Grandma’s recipe calls for Duncan Hines. I’ve also used Betty Crocker with excellent results))
  • 1 package vanilla instant pudding ((4-serving, 3.9 ounce size box))
  • 3/4 cup milk
  • 3/4 cup water ((my Grandma also suggests sherry or apricot juice))
  • 4 large eggs (at room temperature)
  • 1 teaspoon butter extract
  • 1 teaspoon pure vanilla extract
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 cup finely chopped toasted pecans
  • 1 cup powdered sugar (sifted)
  • 2 tablespoons milk
  • 1/2 teaspoon butter extract
  • 1/2 teaspoon pure vanilla extract

Instruction

  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. Grease and flour a large (10 or 12-cup) bundt pan and set aside.
  • In a large mixing bowl, stir together the cake and pudding mixes. Add the milk and water and stir to combine. Beat in the eggs one at a time, combing well after each, then add the butter and vanilla extracts. Beat for 6 minutes at high speed.
  • In a small bowl, stir together the streusel ingredients: granulated sugar, cinnamon, and pecans.
  • Pour half of the batter into the prepared pan, sprinkle with all of the cinnamon-sugar mixture, then pour the remaining batter over the top.
  • Bake the cake in the center of the oven until golden and a skewer inserted in the center comes out clean, 50 to 60 minutes. Set the pan on a wire rack and let cool for 8 minutes, then turn the cake out of the pan and let cool completely.
  • To make the glaze, beat together the powdered sugar, milk, butter extract, and vanilla extract until smooth. Drizzle over the cooled cake. Slice and serve.