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My review
Sour Cream Bundt Cake
Sue Smith
"This recipe is great for both yellow and chocolate flavored cakes! It makes a light, fluffy, and SERIOUSLY moist cake."
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Ingredients
servings 234 calsOriginal recipe yields 12 servings (1 bundt cake)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 234 calories; 9 g fat; 35.8 g carbohydrates; 2.5 g protein; 9 mg cholesterol; 293 mg sodium. Full nutrition
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Read all reviews 5763 Ratings
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Most helpful positive review
3/5/2009
The trick to making this recipe "fool proof" is by adding this WARNING to the ingredients. Must use "Classic" yellow cake mix. DO NOT use "butter" recipe/mix. The classice yellow cake mix calls ...
Most helpful critical review
10/29/2005
My cake fell flat 5 minutes after I pulled it from the oven, and was doughy, even though I had it in 12 minutes longer than the box called for. What a disappointment.
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3/5/2009
The trick to making this recipe "fool proof" is by adding this WARNING to the ingredients. Must use "Classic" yellow cake mix. DO NOT use "butter" recipe/mix. The classice yellow cake mix calls ...
1/8/2007
I used Duncan Hines Butter Recipe Cake mix. Made the cake according to the box directions, except I subsituted Sprite for the water, added 1 cup of sour cream, 2 tsp vanilla, and 1 box of insta...
2/12/2001
This is my top secret recipe STILL almost a year later and it always comes out perfectly! I use this trick with chocolate, white and yellow cake mixes... My 14 year old daughter loves making it...
1/7/2003
This is a great cake! I used a devil's food mix both times I've made it. The first time I forgot the oil and it still tasted fantastic (although it did fall apart a bit). The second time I su...
10/29/2002
This recipe is great. Adding the sour cream gives the box cake more flavor and a homemade taste. I suspect most people will have to add about 10 minutes to the baking directions on the box bec...
10/9/2006
This cake was wonderful. I did change a few things. Using a Duncan Hines Butter Fudge Cake Mix....I substituted some of the water with coffee(1/2 cup)then used 1/8 cup water and the 2 tsps vanil...
10/29/2005
My cake fell flat 5 minutes after I pulled it from the oven, and was doughy, even though I had it in 12 minutes longer than the box called for. What a disappointment.
10/4/2007
Used this recipe and followed some advice from the previous reviews and it turned out just as great as everyone said it would! Highly recommend this eaten plain or frosted!