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Williams Sonoma Gooey Brown Butter Bundt® Cake Mix

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We've put an irresistible new spin on America's classic Gooey Butter Cake with our custom-blended Bundt mix. Enriched with premium molasses, brown sugar and vanilla, it bakes a tender, golden-brown cake with a deliciously gooey caramel center. Prep couldn't be simpler – just combine the mix with butter and eggs, then bake in a Bundt pan. To decorate your cake, top with a simple glaze or sprinkling of confectioners' sugar.

  • 2 lb. 3 oz.
  • Made in USA.
  • Enriched wheat flour (bleached wheat flour, enzyme, niacin, iron thiamin mononitrate, riboflavin, folic acid), sugar, confectioners' sugar (sugar, cornstarch), dark brown sugar, natural caramel flavor, dried molasses (molasses, wheat starch, calcium stearate, soy flour, soy lecithin), salt, natural vanilla flavor.
  • Contains wheat/gluten, milk, soy. This product is prepared and packaged in a facility that handles eggs, milk/dairy products, tree nuts, peanuts, sesame, mustard.

Shipping Information

UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.

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Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

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At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).

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Customers Who Bought This Item Also Bought

  • Rated 1 out of 5 by from Total failed product As other reviewers have said, this is a complete disaster. I’ve had great success with other Williams Sonoma bundt mixes, but this one needs to be pulled off the market. It’s expensive, calls for adding lots of eggs and butter, and when I followed the directions exactly, it utterly failed to bake except for the extreme outside edges. I’d say it was 90% raw inside, after 55 minutes in the oven. As soon as I inverted it, it collapsed. It went right into the trash, sadly. (Stick with the red velvet mix; that one is awesome!)
    Date published: 2019-09-17
    Rated 1 out of 5 by from DISASTER!! Extremely disappointed with this product. I followed the instructions and 1/2 the cake got stuck in the pan and it was raw despite cooking it for over an hour. Since the recipe called for 6 eggs and 2.5 bars of butter, I couldn’t toss the darn thing in the garbage. I sliced what I could salvage and put it in a cookie sheet and rebaked it. The cake was extremely sweet. It was ok but I would NEVER purchase again. I should have read the reviews prior to purchasing. DON’T WASTE YOUR MONEY!!
    Date published: 2019-09-16
    Rated 1 out of 5 by from It never sets all the way I was really disappointed with this mix. It should not be sold as a bundt mix. I have tried this mix twice, months apart of each other only to get the exact same results. It never fully cooks in the middle. It has such a great flavor, it’s just not meant for a bundt cake pan. I think it would make for a good sheet cake, something with a shallow depth to it.
    Date published: 2019-06-24
    Rated 5 out of 5 by from Party Pleaser, 'OMG this cake is AMAZing!' When I this B-t(R) cake mix I thought it might be like making the Williams S Chocolate/Red Velvet Molten B-t(R) Cake mixes. It is exactly like the Molten B-t(R) Cakes. The cake is heavy and dense. With that in mind it is easier for them to get "stuck" to the pans. Also having a gooey center means more moisture. Lots of Moisture can cause the cake to sink. Williams S should mention in the directions to prevent sinking: 'Poke holes in the finished cake around the edges of the entire pan. The ring of gooey in the middle of the cake sinks big time. While the cake is piping hot, poking some holes near the pan’s edges helps let that hot air out faster, so it catches up a bit with the center. The cake’s top will not be flat when it’s in the pan, but that’s just fine.' To keep the B-t(R) from sticking Seriously Grease the pan, dust with flour, but not too much (or cake will stick). The video says wait ten minutes then flip. Don't with Gooey or molten cakes. Wait till completely cooled. If it doesn't come out. Check the edges with knife and see how stuck it is. My edges were free, but cake remained in Jubilee pan. Freeze it (Not flipped, bottom might fall out). It will take hours. I did overnight. Next morning preheat oven 250, Place B-t(R) on cookie sheet with Wire rack. 10 mins and see test how warm the B-t(R) pan is. My cake was really Frozen, I did another 10 mins. Flipped it with a jiggle and heavy shake it popped out onto wire rack. Waited till cake cooled and then added Vanilla Glaze. It didn't need it. Cake super flavorful and moist. Cousins apparently never heard of Brown Butter Gooey cake and thought it was the greatest cake ever. Williams S, you should review your review system: S-a- red squiggly, spelled incorrectly or not a word? B-t(R)-red squiggly spelled incorrectly or not a word?
    Date published: 2019-04-28
    Rated 3 out of 5 by from Didn’t work out well I got this as a birthday present. Followed directions, but it was a bit of a disaster coming out of the pan. Tastes good, but doesn’t look good.
    Date published: 2018-04-28
    Rated 3 out of 5 by from Tastes Great but..... I made this cake today and for some reason it didn’t rise as well as the other Bundt cakes. I routinely make the vanilla bean one and it has never fallen like this. It tastes great though and is very sweet, almost too sweet. Please note: the recipe calls for a large number of eggs and a lot of butter.
    Date published: 2018-02-01
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