This is one of my husband's favorite desserts. He usually requests this as his birthday cake every year. It is also another one of my momma's recipes. I asked her to send me her recipe and she sent me 'her recipe'. I texted her asking about a couple of ingredients and she told me that she leaves that out. I asked her about another one and she said she left that out too. I had to call her for her actual recipe because it was not the same as the recipe she began with originally.
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If you are in the market for a new tumbler I highly recommend a Stanley Cup. The lid twist on making them leak-resistant. Stanley Cup: Click here
This recipe calls for a Bundt pan. If you don't have one you can buy one inexpensively with the link provided. Bundt Pan: click here
1 Box Duncan Hines Signature Perfectly Moist Lemon Supreme Cake Mix. Click here
1 Package Instant vanilla pudding Click here
¾ Cup Water
¾ Cup Vegetable oil
1 Tsp. Vanilla
½ Cup Pecans Click here
¼ Cup Sugar
2 Tsp. Cinnamon
1 Cup Powdered sugar
½ Tsp. Vanilla
3 Tbsp. Milk
Preheat oven to 350°. Mix all your batter ingredients in a mixing bowl. In a separate small bowl mix the dry mix. Grease your Bundt pan (do multiple coats). Pour a third of your batter into your pan. Add a layer of your dry mix on top of the batter. Add another third of your batter and top with dry mix. Add in the last of the batter. Bake for about 40 minutes.
While the cake is baking mix together powdered sugar, vanilla, and milk. Add milk a tablespoon at a time. After adding two tablespoons of milk add only a teaspoon at a time. This is to keep the glaze from becoming too thin.
Let your cake cool and drizzle with glaze. Enjoy!