It's made in the Original 12 C Fluted Bundt Pan.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 12 C Original Bundt Pan brushed well with Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
It's the best Fool Proof Release mix for the most detailed Bundt Pan Designs.
1 - Box of Duncan Hines Yellow Cake Mix. (I only use Duncan Hines whenever a Boxed Cake Mix is called for in a recipe.)
1/4 C Light Brown Sugar, well packed.
1/4 C Granulated Sugar
1 - Small Box of Vanilla Instant Pudding
2 tsp Cinnamon
4 Large Eggs
3/4 C Water
3/4 C Vegetable Oil
1/2 C Sauterne Sweet White Wine + additional for the Soaking Liquid.
Fresh Whipped Cream for Garnish, recipe to follow.
In a Large Mixing Bowl with a Wooden Spoon:
Mix well by hand just until well combined.
Spoon into the Bundt Pan.
Bake for 1 Hour.
Remove Pan to a Rack.
Immediately make the Soaking Liquid.
8 TBS Butter, melted.
1 C Granulated Sugar
1/4 C Sauterne Wine
Whisk well until the Sugar is completely dissolved.
Slowly pour over the Cake, in the Pan.
Set aside to soak well and cool completely.
Invert onto a Serving Platter.
Serve with Fresh Whipped Cream. (recipe to follow.)
This is my favorite recipe for homemade Whipped Cream.
Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.
Peace in the Kitchen!