How to Make a Box Cake Mix Denser for Bundt Recipes

Bundt cakes are baked in a bundt or fluted tube pan, giving them a distinctive ridged ring. To keep a cake's shape and size when removed from the pan, the batter needs to be denser than that for a sheet or layer cake. But what if you only have a box of cake mix? By altering the instructions on the box, you can make a box cake mix denser for your Bundt recipes. The added fat from the sour cream or cake icing adds to the heaviness and density of this cake while the extra flour helps give it more stability. This cake resembles a pound cake in its density and moistness and will stand on its own outside of the Bundt pan.

Things You'll Need

• Bundt cake pan
• Baker's cooking spray or oil and flour
• 1 (18.25 oz.) box cake mix (any flavor)
• 1 package (4 oz.) cook and serve pudding mix (any flavor) or 1/3 cup flour
• 1 cup sour cream or 1 container (14 oz.) of cake icing (any flavor)
• 1/3 cup oil
• 3 whole eggs
• 2/3 cup water
• Mixing bowl
• Mixer
• Cooling rack

Instructions

1. Preheat the oven to 350 degrees F and coat the inside of the Bundt pan with cooking spray or a thin layer of oil and a dusting of flour.

2. Combine the cake mix, pudding mix or flour, sour cream or icing, oil, eggs and water. Beat on medium speed for two minutes to combine until the batter is smooth and heavy.

3. Pour the prepared batter into the Bundt pan and bake at 350 degrees F for 40 to 45 minutes or until the center of the cake springs back when pushed.

4. Cool the cake for 20 minutes on a cooling rack.

5. Turn the pan upside down over the cooling rack to remove the cake to completely cool.

References

• CakeMixDoctor.com: Newsletter: German Chocolate Cake
• Allrecipes.com: Grandmother's Pound Cake