Retro Wednesday from October 2011
Cinnamon Bundt
Cake
Cake:
1 box yellow cake mix
1 small box vanilla instant pudding
3/4 cup canola oil (I usually substitute applesauce for oil)
1-1/8 cup water
4 eggs
1 tsp. imitation butter flavoring
1 tsp. vanilla
Filling: Glaze:
3 TB sugar
2 tsp. cinnamon
Glaze:
1/2 cup powdered sugar
1-1/2 TB milk
1/4 tsp. vanilla
1/4 tsp. imitation butter flavoring.
Combine the cake ingredients in a large bowl & beat on high for 5 minutes. In a small bowl, combine the filling ingredients. Spray a Bundt cake pan with cooking spray. Layer the batter in 3rds with the filling, starting & ending with batter. Swirl with a butter knife. Bake at 350 for 40-45 minutes. Cool about 8 minutes. Combine glaze ingredients in a small bowl. Invert cake, cool and glaze.
Cake:
1 box yellow cake mix
1 small box vanilla instant pudding
3/4 cup canola oil (I usually substitute applesauce for oil)
1-1/8 cup water
4 eggs
1 tsp. imitation butter flavoring
1 tsp. vanilla
Filling: Glaze:
3 TB sugar
2 tsp. cinnamon
Glaze:
1/2 cup powdered sugar
1-1/2 TB milk
1/4 tsp. vanilla
1/4 tsp. imitation butter flavoring.
Combine the cake ingredients in a large bowl & beat on high for 5 minutes. In a small bowl, combine the filling ingredients. Spray a Bundt cake pan with cooking spray. Layer the batter in 3rds with the filling, starting & ending with batter. Swirl with a butter knife. Bake at 350 for 40-45 minutes. Cool about 8 minutes. Combine glaze ingredients in a small bowl. Invert cake, cool and glaze.
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