Vanilla-Butter Cake

A hot butter sauce is poured over the top and soaks into the dessert, "frosting" the cake.

  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 10
  • servings 12

Ingredients

CAKE

1
(1 lb. 2.25-oz.) pkg. pudding-included butter flavor yellow cake mix
1
(3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1
cup water
1/2
cup butter, softened
4
eggs

BUTTER SAUCE

3/4
cup sugar
1/3
cup butter
3
tablespoons water
1
to 2 teaspoons vanilla

GARNISH

2
to 3 teaspoons powdered sugar
  • 1 Heat oven to 350°F. Generously grease and flour a 10-inch tube pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan.
  • 2 Bake at 350°F. for 50 to 60 minutes or until toothpick inserted in center comes out clean.
  • 3 In small saucepan, combine all sauce ingredients except vanilla; cook over medium heat, stirring constantly until mixture boils. Boil 1 minute. Stir in vanilla.
  • 4 With long-tined fork, pierce cake 10 to 12 times. Slowly pour hot sauce over warm cake. Let stand 10 to 15 minutes or until sauce is absorbed. Invert cake onto serving plate. Cool 1 hour or until completely cooled.
  • 5 Just before serving, sprinkle with powdered sugar. If desired, serve with whipped cream.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    400
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    9g,
    9%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    540mg
    540%;
    Total Carbohydrate
    56g
    56%
    (Dietary Fiber
    0g
    0%
      Sugars
    40g
    40%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    1 Starch; 2 1/2 Fruit; 3 1/2 Other Carbohydrate; 3 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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