Almond Bundt Cake

Oxmoor House
Prep: 10 minutes; Cook: 40 minutes; Cool: 20 minutes. Take 10 minutes to put together this simple cake, and let it bake while you eat dinner.
16 servings (serving size: 1 slice)


+ Add To Shopping List
1 (18.25-ounce) package white cake mix with pudding (such as Pillsbury)
2 large eggs
2 large egg whites
1 3/4 cups low-fat buttermilk (1%)
1/2 teaspoon almond extract
Cooking spray
1 1/2 cups sifted powdered sugar
1/2 teaspoon almond extract
4 1/4 teaspoons warm water
2 tablespoons sliced almonds


Preheat oven to 350°.

Combine first 5 ingredients in a large bowl. Beat with a mixer at low speed 30 seconds or until moistened. Scrape sides of bowl; beat at medium speed 2 minutes or until well blended. Pour batter into a 12-cup Bundt pan coated with cooking spray.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 20 minutes on a wire rack; remove from pan. Cool on wire rack.

Combine powdered sugar, almond extract, and water in a medium bowl; stir with a whisk until smooth. Pour glaze over top of cake; sprinkle with almonds.

Created date

April 2009

Nutritional Information

Calories 202
Caloriesfromfat 20 %
Fat 4.4 g
Satfat 1.3 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 3.6 g
Carbohydrate 36.5 g
Fiber 0.6 g
Cholesterol 28 mg
Iron 0.6 mg
Sodium 249 mg
Calcium 35 mg