This cake was based off of my butter-sponge pound cake recipe. Honestly, this cake was a happy accident. I made the mistake of buying instant pudding powder instead of Jell-O powder and if you know, Jell-O powder absorbs liquid and stays liquid, while instant pudding powder when mixed with liquid INSTANTLY turns into pudding!! I was wrapping my brain trying to figure out how to save this recipe because I added the instant pudding powder to the already whipped egg whites which soon deflated into pudding. So, what I did was I continued on with the recipe changing the method from whisking method to creaming method. The batter was silky and smooth which boosted my confidence when it came time to baking this cake. Halfway through the baking time I noticed that the cake wasn't rising in the center as much, but I left it alone and it rose beautifully. I hope you make and enjoy this recipe as much as I do!
- Stand Mixer or Hand Mixer
- 10" Standard Bundt Pan
- When using salted butter, omit the salt in the recipe. I mainly use salted butter in all of my recipes, that way it gives your end product more flavor.
- Using cake goop will ensure a perfect release from your Bundt pan every time.
- The secret to not over-baking your cake is looking at the signs for when a baked good is finished which includes smell and most importantly, buoyancy. If your cake springs back when you slightly press it, most likely it is done.
1 1/2 cup sugar
1- 1oz. pack unsweetened vanilla pudding powder
1/2 cup salted butter (use 1 tsp salt if using unsalted butter)
1 tablespoon vegetable oil
2 tsp vanilla
2 tsp pecan flavoring(optional)
2 1/4 cup all-purpose flour
1 tablespoon baking powder
3/4 cup water
1/2 cup brown sugar
1 tablespoon cinnamon
2 tablespoons water
1/3 cup sugar
1 tablespoon rum or 1 teaspoon vanilla
2 tablespoon warm water
1 tablespoon melted butter
1/2 teaspoon vanilla
- Preheat the oven to 325F. Grease a standard 10-inch Bundt pan.
- In a small mixing bowl, add the roasted chopped pecans, brown sugar and cinnamon. Mix and set aside.
- In a stand mixer with the whisk attachment, whip your room temperature egg whites for 1 minute or until it gets frothy. While the mixer is still running, add the unsweetened instant vanilla pudding powder. The pudding should form instantly. Set your pudding to the side in a smaller bowl.
- Place your softened butter, sugar and oil in the stand mixer. Beat using the paddle attachment until its light and fluffy, about 5 minutes.
- While the mixer is still going, add all of the egg yolks and the vanilla and pecan(optional) flavoring. Mix until incorporated. Now add the pudding and beat until pale in color, about 5 minutes.
- Add the flour and baking powder to the egg and butter mixture and mix for 2-3 minutes or until incorporated. Slowly stream the water into the batter and mix until incorporated.
- Add half of the cake batter to the greased Bundt pan and spread it evenly. Take half of the pecan filling and spread it on top of the batter. Now repeat with the remaining cake batter and pecan filling.
- Bake in the oven for 55 minutes, then increase the temperature to 350F and bake for another 10 minutes. Remove from oven and let cool for 10 minutes before flipping the Bundt pan to release the cake.
- In a small saucepan, heat the sugar, water and butter until the sugar dissolves or the mixture starts to boil, add the rum, or vanilla. Using a pastry brush, brush the entire cake with the butter glaze. Make sure you do this step while the cake is still warm.
- To make the vanilla icing mix the powdered sugar, melted butter, vanilla and warm water in a small mixing bowl. Pour the icing on top of the cake using a spoon. Add some additional chopped pecans on top of the wet icing and let it set. Make sure the cake is fully cooled during this step. Best served the day of or even the next day.
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