Vanilla Raisin Pudding Bundt Cake
Indulge in the warmth of this delightful Vanilla Raisin Pudding Bundt Cake, a family favorite that comes straight from the cherished pages of Favorite Hometown Recipes by the Temple Beth El Sisterhood. Originally shared by Betty Schecter in 1983, this cake is wonderfully easy to make and features a moist texture, infused with the rich flavors of vanilla and the natural sweetness of raisins. Topped with a light dusting of powdered sugar, this cake is perfect for family gatherings, brunches, or as a comforting dessert any day of the week. Trust me, you won’t want to miss out on this scrumptious treat!
12
Servings
200
Calories
7
Ingredients
Ingredients
Yellow cake mix
18 1/2 ounces (Use Duncan Hines or similar brand.)
Instant vanilla pudding mix
3 ounces (Can substitute with lemon pudding mix if desired.)
Eggs
4 (Large, at room temperature.)
Sour cream
1/2 pint (Can substitute with Greek yogurt for a tangy flavor.)
Vegetable oil
1 tablespoon (For added moisture.)
Chopped walnuts
1/2 cup (Toast for added flavor if desired.)
Raisins
1/2 cup (Can be substituted with dried cranberries or sultanas.)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
Grease and flour a 10-inch tube pan or bundt pan. For ease of release, you can also use Bakers Joy spray.
3
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, sour cream, and vegetable oil.
4
Using an electric mixer, blend the ingredients on medium speed for 3 minutes, until the mixture is smooth and well combined.
5
Gently fold in the chopped walnuts and raisins to incorporate without breaking them.
6
Carefully pour the batter into the prepared pan, smoothing the top with a spatula.
7
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
8
Once baked, cool in the pan for 15 minutes before carefully removing the cake onto a wire rack to cool completely.
9
Before serving, dust the cooled cake with powdered sugar for an elegant finish.
Nutrition Information
5g
Fat
30g
Carbs
3g
Protein
0.5g
Fiber
10g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Vanilla Raisin Pudding Bundt Cake?
It is a moist, easy-to-make dessert featuring vanilla flavors, sweet raisins, and chopped walnuts, originally shared by Betty Schecter.
What is the origin of this recipe?
The recipe comes from the 'Favorite Hometown Recipes' book by the Temple Beth El Sisterhood, first shared in 1983.
How many servings does this cake provide?
This recipe yields 12 servings.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees F (175 degrees C).
What type of cake mix is required?
The recipe calls for an 18 1/2 ounce box of yellow cake mix, such as Duncan Hines.
Can I substitute the vanilla pudding mix?
Yes, you can substitute the vanilla pudding with lemon pudding mix if you prefer a different flavor profile.
What can I use instead of sour cream?
Greek yogurt can be used as a substitute for sour cream to provide a tangy flavor.
How many eggs are needed?
The recipe requires 4 large eggs, preferably at room temperature.
What size pan should I use?
Use a 10-inch tube pan or a standard bundt pan.
How long does the cake need to bake?
The cake takes approximately 1 hour to bake, or until a toothpick comes out clean.
How do I ensure the cake doesn't stick to the pan?
Grease and flour the pan thoroughly, or use a baking spray like Bakers Joy for ease of release.
How long should I mix the batter?
Using an electric mixer, blend the main ingredients on medium speed for 3 minutes until smooth.
What is the purpose of vegetable oil in this recipe?
One tablespoon of vegetable oil is used to provide extra moisture to the cake.
Can I use something other than raisins?
Yes, raisins can be substituted with dried cranberries or sultanas.
Should the walnuts be prepared in a specific way?
The walnuts should be chopped, and you can toast them beforehand for added flavor if desired.
How should I finish the cake after it cools?
Once the cake has cooled completely, dust it with powdered sugar for an elegant finish.
How many calories are in a serving?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 5 grams of fat per serving.
How many carbohydrates are in a slice?
Each slice has about 30 grams of carbohydrates.
What is the protein content of the cake?
There are 3 grams of protein per serving.
Does the cake contain much fiber?
The cake contains 0.5 grams of fiber per serving.
How much sugar is in one serving?
There are 10 grams of sugar per serving.
How long should I cool the cake in the pan?
Let the cake cool in the pan for 15 minutes before removing it to a wire rack.
When should I fold in the nuts and raisins?
Gently fold them in after the main batter has been mixed for 3 minutes.
What category of food does this fall under?
This recipe is categorized as a Dessert.
Is this a family-friendly recipe?
Yes, it is described as a family favorite and comfort food, perfect for gatherings or brunch.
Does the recipe include sodium or cholesterol information?
The provided nutritional information for sodium and cholesterol is not specified.
What kind of pudding mix should I use?
You should use a 3-ounce package of instant vanilla pudding mix.
What tools are needed to mix the cake?
You will need a large mixing bowl, an electric mixer, and a spatula.
Is the cake difficult to make?
No, it is described as wonderfully easy to make with simple instructions.