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Maple Walnut Cake (with Cake Mix!)
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Maple Walnut Cake (with Cake Mix!)

A moist and easy maple walnut bundt cake is ready for the oven in just 10 minutes!

Prep Time
10 mins
Cook Time
50 mins
Additional Time
2 hrs
Total Time
3 hrs
Servings: 12 slices
Calories: 399 kcal
Course: Dessert, Breakfast, Brunch
Cuisine: American

Ingredients

  • 1 (15.25 ounce) yellow cake mix
  • 1 cup sour cream at room temperature, 8 ounces
  • 1 (3.4 ounce) instant vanilla pudding mix just the dry mix, box
  • ½ cup water
  • ½ cup vegetable oil
  • 4 large egg at room temperature
  • 1 teaspoon maple extract (I use McCormick brand)
  • 1 cup walnut finely chopped
FOR THE MAPLE ICING
  • 2 tablespoons butter salted
  • ⅓ cup pure maple syrup
  • 1 cup confectioners' sugar sifted (plus extra to thicken as needed
  • ¼ teaspoon maple extract
  • Pinch salt

Instructions

MAKE THE CAKE
    Cup of Yum
  1. Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
  2. In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, eggs, and maple extract for about 2 minutes.
  3. Use a wooden spoon or a spatula to gently fold in the nuts.
  4. Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
  5. Bake for 50 minutes – 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.
  6. Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.
  7. Once the cake is completely cool, drizzle with maple icing.
MAKE THE ICING
  1. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from the heat and whisk in the sifted confectioners’ sugar, maple extract, and salt. Cool for 2-3 minutes (it will thicken as it cools), and whisk in additional powdered sugar to thicken, if desired. Drizzle over the top of the cake.

Notes

  • Grease the Bundt pan really well by coating with butter and then dusting with flour. Alternatively, you can use a cooking spray that’s specifically made for baking (like this one). These options will ensure that your cake pops right out of the pan when it’s done!
  • Let the sour cream and eggs come to room temperature. They will mix smoother into your cake batter.
  • Use full-fat sour cream for the best flavor and texture.
  • Do not over-bake the cake or it can become dry. Start checking for doneness by the 50-minute mark, since total baking times will vary depending on your personal oven and the type and color of Bundt pan that you use.
  • Don’t leave the cake in the pan for too long after baking — about 10-15 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
  • The cake gets better as it sits, so this is a nice dessert option to prepare the day before you plan to serve it.

Nutrition Information

Serving 1slice Calories 399kcal (20%) Carbohydrates 43g (14%) Protein 5g (10%) Fat 24g (37%) Saturated Fat 6g (30%) Polyunsaturated Fat 10g (59%) Monounsaturated Fat 5g (25%) Trans Fat 0.2g (10%) Cholesterol 78mg (26%) Sodium 309mg (13%) Potassium 128mg (3%) Fiber 1g (4%) Sugar 27g (54%) Vitamin A 270IU (5%) Vitamin C 0.3mg (0%) Calcium 125mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 399

% Daily Value*

Serving 1slice
Calories 399kcal 20%
Carbohydrates 43g 14%
Protein 5g 10%
Fat 24g 37%
Saturated Fat 6g 30%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 5g 25%
Trans Fat 0.2g 10%
Cholesterol 78mg 26%
Sodium 309mg 13%
Potassium 128mg 3%
Fiber 1g 4%
Sugar 27g 54%
Vitamin A 270IU 5%
Vitamin C 0.3mg 0%
Calcium 125mg 13%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.