Sour Cream-Walnut Date Bundt Cake with Tangerine Glaze | Midwest Living

Sour Cream-Walnut Date Bundt Cake with Tangerine Glaze

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Sour Cream-Walnut Date Bundt Cake with Tangerine Glaze

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  • Makes: 12 servings
  • Yield: 1 cake or 12 individual fluted cakes
  • Prep 25 mins
  • Bake 45 mins
  • Stand 10 mins

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This fruit and nut filled dessert is easy to make because it uses a yellow cake mix.


  • 1/3 cup all-purpose flour
  • 3 tablespoons packed brown sugar
  • 3 tablespoons butter or margarine
  • 2/3 cup finely snipped pitted dates
  • 1/2 cup finely chopped walnuts or pecans
  • 1 18 1/4 - ounce package Pillsbury® Moist Supreme® Butter Recipe Yellow Cake Mix or 2-layer-size yellow cake mix
  • 1 8 - ounce carton dairy sour cream
  • 3/4 cup water
  • 3 eggs
  • 1/2 cup cooking oil
  • 3/4 teaspoon ground cardamom or ground nutmeg
  • Tangerine Glaze


  1. Grease and flour a 10-inch fluted tube pan (Bundt®) or 12 individual fluted tube pans; set aside.*
  2. For filling: In a small bowl, stir together the flour and brown sugar. Cut in the butter until crumbly. Stir in dates and walnuts; set aside.
  3. For batter: In a large mixing bowl, beat cake mix, sour cream, water, eggs, oil and cardamom with an electric mixer on low speed until moistened. Beat for 2 minutes at medium speed. Pour half of the batter into prepared pan(s). Sprinkle the filling over batter in pan. Pour the remaining batter over filling, spreading evenly.
  4. Bake in a 350 degree F oven for 45 to 55 minutes for large pan or 18 to 21 minutes for individual pans or until a wooden toothpick inserted in the center of cake comes out clean. Meanwhile, prepare Tangerine Glaze.
  5. When the cake is done, do not remove from the pan(s). Place on a wire rack. Prick holes over the cake's surface with tines of a fork. Slowly spoon about half of the Tangerine Glaze over hot cake. Let stand for 10 minutes, allowing the glaze to soak in. Loosen sides. Invert onto a serving platter; remove the pan(s). Prick holes in the top of the cake with tines of fork. Slowly spoon the remaining Tangerine Glaze over cake. Cool thoroughly. Makes 1 cake (12 servings) or 12 individual fluted cakes.

Tangerine Glaze


  • 1/2 cup granulated sugar
  • 1/2 cup tangerine or orange juice
  • 2 tablespoons butter or margarine


  1. In a small saucepan, combine sugar, tangerine or orange juice, and butter or margarine. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring frequently. Remove from heat; set aside.

Nutrition Facts

(Sour Cream-Walnut Date Bundt Cake with Tangerine Glaze)

Servings Per Recipe 12, fiber (g) 1, cal. (kcal) 472, calcium (mg) 121, carb. (g) 60, pro. (g) 6, iron (mg) 1, vit. C (mg) 4, chol. (mg) 74, vit. A (IU) 340, Fat, total (g) 25, sat. fat (g) 9, sodium (mg) 344

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