Recipe: Sugar Crusted Maple Cake (Bundt cake using cake mix, 1980's)

SUGAR CRUSTED MAPLE CAKE
"The fall flavor of maple shines through this special dessert. Serve warm with a refreshing glass of milk."



FOR THE CAKE:
1 (1-layer-size) pkg. Pillsbury Plus Yellow Cake Mix
1 cup water
1/3 cup oil
3 eggs
FOR THE MAPLE GLAZE:
1/2 cup sugar
1/2 cup maple-flavored syrup

Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan.

In large bowl, blend all cake ingredients until moistened. Beat 2 minutes at highest speed. Pour into prepared pan.

Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean.

In small saucepan, heat sugar and maple syrup until sugar is melted and mixture boils. Pour around edges of hot cake (while in the pan). Cool upright in pan 15 minutes, then turn cake onto serving plate.

Serve warm or cool.

MICROWAVE DIRECTIONS:
Grease and sugar a 12 cup fluted plastic or ceramic tube pan. Prepare batter as directed above; pour into prepared pan. Microwave on DEFROST for 11 minutes; increase power to HIGH and microwave for 5 1/2 to 7 1/2 minutes or until toothpick inserted in center comes out clean. Rotate pan 1/2 turn every 5 minutes during cooking. In 2-cup glass measuring cup, combine sugar and maple syrup. Microwave on HIGH until mixture boils and sugar is melted. Pour around edges of hot cake (in pan). Let stand on flat surface 10 minutes; remove from pan.

Makes 1 Bundt cake, 16 servings
Source: Recipe booklet: Harvest Time Cook Book, Pillsbury Classics #4, 1980