Mom’s Best Cake
This incredibly moist and flavorful cake is a nostalgic favorite made from yellow cake mix, pudding, and cinnamon. It’s quick, comforting, and perfect for any occasion.
Ingredients
- 1 box Duncan Hines yellow cake mix
- 1 box vanilla instant pudding mix
- ¼ cup brown sugar
- ¼ cup white granulated sugar
- 2 tsps ground cinnamon
- 4 large eggs
- ¾ cup water
- ¾ cup vegetable oil
Instructions
- Set your oven to 350°F (175°C). Grease and flour a Bundt pan or 9×13-inch baking dish, making sure all sides are well-coated.
- In a large bowl, stir together the cake mix, pudding mix, granulated sugar, brown sugar, and cinnamon until fully combined.
- Add the eggs, water, and oil. Beat with a hand or stand mixer on medium speed for 2–3 minutes until smooth and creamy.
- Pour the batter into the prepared pan. Tap the pan lightly on the counter to remove air bubbles.
- Bake for 45–55 minutes. Check doneness with a toothpick — it should come out clean and the top should be golden and firm.
- Let the cake cool in the pan for 10–15 minutes. For Bundt cakes, turn out onto a wire rack to cool completely. For 9×13 pans, serve directly from the pan once slightly cooled.