This retro recipe from the 70’s was regularly printed on the back of a Duncan Hines yellow cake mix box. You can still make it with a yellow cake mix, but it’s important to add a few extra ingredients to give it a more “from scratch” taste. Sour cream, toasted pecans, and vanilla give the cake mix a needed flavor boost. The cake is fine on its own, or you can drizzle a little cream cheese glaze to make it even more decadent.
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted and cooled slightly
¼ cup packed light brown sugar
2 teaspoons ground cinnamon
¾ cup pecans, toasted
1 Duncan Hines Yellow Cake Mix (15.25 ounces)
1/3 cup all-purpose flour
¼ cup granulated sugar
4 large eggs, room temperature
1 cup sour cream, room temperature
1/3 cup vegetable oil
¼ cup water
1 teaspoon vanilla extract
1 ½ cups Confectioners' sugar (6 ounces)
3 tablespoons cream cheese, softened
3 tablespoons milk
1 teaspoon vanilla
Pinch table salt
- Make Streusel: Process flour, butter, brown sugar, cinnamon, and pecans in food processor until finely ground. Set aside
- Make batter: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour (or use baking spray) a 12-cup nonstick Bundt pan or tube pan. In bowl of stand mixer combine cake mix, flour, sugar, sour cream, oil, water, eggs, and vanilla. Mix on low speed for 1 minute to combine ingredients. Increase speed to medium and beat for 2 minutes.
- Layer and bake: Pour half of batter into prepared pan and top with streusel mixture. Cover with remaining batter, using rubber spatula to smooth surface. Bake until golden brown and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool cake in pan 20 minutes. Turn cake out onto wire rack to cool.
- Glaze: While cake is cooling, Mix all the ingredients together until smooth, then let sit until thickened, about 25 minutes. Pour the glaze over the top of the cake after it has completely cooled, allowing the glaze to drip down the sides. Let the glaze set for about 10 minutes before serving.