Description

Mom’s Best Cake is a moist, flavorful yellow cake with a rich vanilla pudding base and a hint of cinnamon. It is enhanced with a decadent butter-sugar glaze that adds a perfect sweetness and shine, making it an excellent choice for family gatherings and special occasions.

Ingredients

Cake Batter Ingredients

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
2 tsp cinnamon
4 eggs
3/4 cup water
3/4 cup oil

Glaze Ingredients (Optional)

1/4 cup melted butter
1/2 cup sugar
1/4 cup water

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or your preferred baking pan to prevent sticking and ensure easy removal of the cake.
Mix Batter: In a large mixing bowl, combine the yellow cake mix, brown sugar, white granulated sugar, vanilla pudding mix, and cinnamon. Add the eggs, water, and oil. Beat on medium speed until the batter is smooth and well combined, ensuring a uniform texture.
Pour Batter into Pan: Pour the prepared batter evenly into the greased and floured baking pan, spreading it out gently to fill the pan.
Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Adjust baking time accordingly if using pans of different sizes or shapes.
Cool Cake: After baking, allow the cake to cool in the pan for about 10 minutes to firm up, then carefully transfer it to a wire rack to cool completely.
Prepare and Apply Glaze (Optional): In a small saucepan, combine melted butter, sugar, and water. Bring the mixture to a boil over medium heat, stirring continuously until the sugar dissolves completely. Pour the warm glaze evenly over the cooled cake to add a shiny, sweet finish.

Notes

You can substitute the vanilla pudding instant mix with homemade pudding or omit it for a lighter cake.
The cinnamon adds warmth and depth, but you can reduce or omit it based on your preference.
Ensure the cake is cooled before glazing to prevent the glaze from melting too much and running off.
The glaze is optional but highly recommended for extra moisture and flavor.
Using a bundt pan helps achieve an attractive shape and even baking, but any cake pan will work with adjusted baking time.