Description
Mom’s Best Cake is a moist and flavorful yellow cake made with a combination of a classic yellow cake mix, vanilla pudding, and a hint of cinnamon. This recipe is easy to prepare, features a rich texture from the eggs and oil, and can be enhanced with a simple buttery glaze for extra sweetness and shine. Perfect for family gatherings or special occasions.
Ingredients
Scale
Cake Batter
- 1 box Duncan Hines yellow cake mix
- 1/4 cup brown sugar
- 1/4 cup white granulated sugar
- 1 large box vanilla pudding instant mix (about 3.4 oz)
- 2 tsp cinnamon
- 4 large eggs
- 3/4 cup water
- 3/4 cup vegetable oil
Glaze (Optional)
- 1/4 cup melted butter
- 1/2 cup sugar
- 1/4 cup water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or your choice of baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the yellow cake mix, brown sugar, white granulated sugar, vanilla pudding instant mix, and cinnamon. Mix these dry ingredients well to distribute the spices and sugars evenly.
- Add Wet Ingredients and Beat: Add the eggs, water, and vegetable oil to the dry ingredients. Using a mixer, beat the mixture on medium speed until the batter is smooth and well combined, ensuring no lumps remain.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased and floured pan, smoothing the top with a spatula if needed.
- Bake the Cake: Place the pan in the preheated oven and bake for 50-60 minutes. Test doneness by inserting a toothpick into the center of the cake — if it comes out clean, the cake is ready. Note that baking time may vary slightly depending on the pan used.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully turn the cake out onto a wire rack to cool completely to room temperature.
- Prepare Optional Glaze: In a small saucepan, combine the melted butter, sugar, and water. Bring the mixture to a boil over medium heat, stirring continuously until the sugar has completely dissolved.
- Apply Glaze: Once the cake has cooled, pour the warm glaze evenly over the top, allowing it to soak in slightly and add a glossy, sweet finish.
Notes
- For best results, ensure all ingredients are at room temperature before mixing.
- You can substitute vegetable oil with canola or light olive oil for a different flavor profile.
- The glaze is optional but adds a moist texture and extra sweetness.
- If you prefer a less sweet cake, reduce the amount of sugar in the batter slightly.
- Store the cake at room temperature in an airtight container for up to 3 days or refrigerate for up to a week.
- This cake freezes well — wrap tightly and freeze for up to 2 months.
