This bun cake is easy to make. If you need a dessert wherein you don’t want to be hassled, then this is the dessert cake for you. It looks really good and tastes really good that no one will suspect it’s made from a cake mix! For a yellow cake mix, this bun cake actually tastes and look as if it’s made from scratch. My family loved this the first time it was served to us by my cousin who came to visit the same time as me and my brother and his family did.
My niece instantly got addicted and kept requesting her mother to make this.
1 box Duncan Hines yellow cake mix
3/4 cup Wesson vegetable oil
4 large Eggland’s eggs
1 cup Daisy sour cream
2 teaspoons McCormick pure vanilla extract
1/2 cup Domino light brown sugar
2 1/2 teaspoons homemade pumpkin pie spice
FOR THE ICING
2 cups Domino confectioners’ sugar
4-5 tablespoons vanilla coffee creamer (see quick tip below)
Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan or spray with nonstick cooking spray.
In a large bowl, with an electric mixer, combine cake mix, oil, eggs, sour cream and vanilla until thoroughly combined.
In a medium bowl, stir together the brown sugar and pumpkin pie spice.
Spoon half the batter into the prepared bundt pan. Sprinkle the brown sugar mixture onto the cake batter and top with remaining half of batter. Use a skewer to swirl the brown sugar layer into batter.
Bake in preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean. Remove cake from oven to a wire rack to cool for 15 minutes. Remove cake from pan and allow the cake to thoroughly cool on a wire rack.
Once the cake is completely cool, prepare the icing. Whisk together the confectioners’ sugar and vanilla coffee creamer and drizzle over the cake.
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Quick Tip: You can substitute the vanilla coffee creamer for 4 tablespoons milk and 2 teaspoons pure vanilla extract.