Easy Cake Mix Butter Cake

A rich, dense, buttery cake made with yellow or butter cake mix, melted butter, eggs, sugar, and vanilla. Bake it in a 10-inch Bundt pan or a 9 x 13-inch pan for an easy dessert that serves 12 to 16.

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Prep Time 10

Cook Time 40

Total Time 1 5

Servings: 12 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 box (15.25-16.25 ounces) Yellow or butter cake mix
1 cup (226 g) Unsalted butter, melted and cooled slightly
4 large Large eggs, preferably at room temperature
1 cup (200 g) Granulated sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt, optional if cake mix is low in sodium

Pan Preparation

As needed Butter or baking spray and a little flour

Method

Step-by-Step

Heat the oven to 350°F (175°C). Grease and flour every groove of a 10-inch Bundt pan, including the center tube, or grease a 9 x 13-inch baking pan.
Melt the unsalted butter and let it cool for several minutes until warm rather than hot. Room-temperature eggs and slightly cooled butter help the batter blend evenly.
Beat the eggs, granulated sugar, vanilla extract, and melted butter until blended. Add the cake mix and optional salt, then mix only until the batter is smooth.
Spread the thick batter evenly in the prepared pan, smoothing the surface with a spatula. Bake a Bundt cake for 40 to 50 minutes, or bake a 9 x 13-inch cake for about 35 to 42 minutes.
Check the center with a toothpick. The cake is ready when the top is golden and the toothpick comes out clean or with a few moist crumbs.
Cool the cake in the pan for about 15 minutes. Invert a Bundt cake onto a rack, then let it cool completely before slicing.

Notes

Use room-temperature eggs and slightly cooled melted butter for a smoother batter. Grease every Bundt groove thoroughly, and do not unmold the cake while it is very hot. Store the completely cooled cake covered at room temperature for several days.