Mom's Raisin Pudding Cake

Pat Duran

By
@kitchenChatter

This cake is one we have every Christmas . I like to make it for breakfast too. Very moist- great with a cup of coffee or tea.


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Comments:

Serves:

1 10-inch bundt or 9x13 baking pan

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CAKE:

18 oz
pkg. yellow cake mix
4 large
eggs
1 c
sour cream
1 c
chopped raisins
3 oz
pkg. instant lemon pudding
1/3 c
vegetable oil

GLAZE:

1 Tbsp
hot milk
1 c
sifted powdered sugar
1 tsp
corn syrup

Directions Step-By-Step

1
Take out 1/4 cup cake flour mix. Set aside.Combine remaining cake mix, pudding , eggs, sour cream and oil in a large mixer bowl. Blend well, then beat at medium speed for 2 minutes. Stir together the raisins and reserved cake flour and add this mixture to the batter.Stir well. Pour into a greased and floured 10 inch bundt pan or a 9x13 inch baking pan. Bake at 350^ for 1 hour. Check after 30 minutes and turn bundt cake. If using 9x13-inch pad it should be done after 35 minutes. Cool 15 minutes. If using bundt pan remove from pan; finish cooling on rack and glaze.
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Glaze:
Blend ingredients and spread over cake.

About this Recipe

Main Ingredient: Flour
Regional Style: American