Pudding Bundt Cake
Source of Recipe
This is very moist and has been a favorite in my family for a long
3 cups baking mix (like Bisquick)
1 cup white sugar
1 cup water
1 (3.75 oz) package instant pudding mix (any flavor, see variations below)
1/2 cup canola oil
Heat oven to 350 degrees F. Grease and flour a 12 cup Bundt cake pan. Beat all ingredients in a large bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl constantly, for 4 additional minutes. Pour batter into pan. Bake until wooden toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan for 10 minutes, remove to cooling rack. Cool completely. Drizzle with glaze (below) and if desired, sprinkle with chopped nuts.
Mix 1 cup powdered sugar, 1 T softened butter (can use margarine but butter is better), 1/2-1 teaspoon flavoring (vanilla, almond, etc), and 1-2 T liquid (milk, orange juice, water) until smooth and desired consistency (add 1 T liquid then add 1 teaspoon at a time).
Here are a few variations - and trust me there are a LOT of options with this cake!
French Vanilla: French vanilla pudding mix with vanilla glaze (1 t vanilla & milk)
Chocolate: chocolate pudding mix and stir in 1 cup chocolate chips; vanilla glaze (1 t vanilla & milk)
Butterscoth rum: Butterscotch pudding with vanilla rum glaze (1/2 t vanilla and 1/2 teaspoon rum extract and milk) and chopped pecans
Pistachio: Pistachio pudding mix with almond glaze (1/2 t almond
extract and milk)
Tropical: Banana pudding mix with orange glaze (use 1/2 t vanilla
and 1/2 t orange extract and orange juice) and sprinkle with coconut
Lemon poppyseed: Lemon pudding mix with vanilla glaze and poppyseeds (1/2 t vanilla extract and milk and sprinkle with poppy seeds)
Almond poppyseed: French vanilla pudding mix and stir 1/2 of almond extract and 1 T poppyseeds into batter, then top with almond glaze (1/2 t. almond extract and milk)