My most wonderful mother-in-law is spending the weekend with us.
So I baked a cake.
While it was baking yesterday, I kept thinking of that catchy tune If I Knew You Were Coming I’d’ve a Baked a Cake.
Since I did know she was coming and I did bake a cake, I thought I’d share the recipe with you.
I love bundt cakes because they are so easy to make and always so moist. I decided to experiment a little and boy was that a tasty idea. Even Captain Cavedweller gave this a two thumbs up.
Mix everything together except the sweetened condensed milk.
Pour the milk into a thoroughly greased bundt cake pan.
Top with the cake batter. Do NOT mix or stir.
Place it in an oven preheated to 350 degrees and bake for about 50 minutes.
Until it looks like this.
Let cool completely before inverting on a serving platter.
Then prepare to be dazzled as the sweetened condensed milk made the most delicious topping you can imagine.
Did I mention it was delicious?
As in you just have to have a piece good…
Heavenly Bundt Cake
1 vanilla cake mix
1 1/2 cups water
1/2 cup oil
1 cup sour cream
1 small pkg. instant cheesecake
1 can sweetened condensed milk
Preheat oven to 350 and thoroughly spray a bundt pan with non-stick cooking spray.
In a large mixing bowl, beat eggs. Add in cake mix, water, oil, sour cream and pudding. Beat on medium speed about three minutes.
Open the sweetened condensed milk and pour into the bundt pan. Yes, the whole can.
Spoon cake batter over the milk. Do not mix or stir!
Bake for about 50 minutes, until cake starts to pull away from the sides of the pan and a toothpick inserted near the center comes out clean.
Remove from oven and let cool completely.
Invert over a serving plate. All that deliciously yummy sweetened condensed milk has made the most glorious topping on your cake and soaked into the top layer.
If you can refrain from eating it right then, chill until ready to serve.
She Who Will Make This Again