Recipe Details

Ingredients

1 package (18.25 ounce size) yellow cake mix
1 package (3.4 ounce size) instant vanilla pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 teaspoon vanilla extract
1 cup chopped nuts (walnuts or pecans work well)
2 tablespoons ground cinnamon
1/3 cup sugar

Description

Preheat the oven to 350 degrees F. Heavily grease a Bundt pan (with butter or shortening - not non-stick cooking spray) and set it aside.

Combine the cake mix, pudding mix, oil, water, eggs, and vanilla in a mixing bowl. Beat on medium-high speed with an electric mixer for 4-5 minutes or until completely blended.

Sprinkle the nuts in the bottom of the prepared pan. They should adhere to the greased pan.

Combine the cinnamon and sugar and mix well.

Pour 1/3 of the cake batter into the Bundt pan. Sprinkle with half of the cinnamon-sugar mixture. Evenly pour another 1/3 of the cake batter over the cinnamon layer. Sprinkle with the remaining cinnamon-sugar mixture. Pour the remaining cake batter over the top.

Place the pan in the oven and bake at 350 degrees F for 1 hour or until the cake tests done.

Remove the cinnamon Bundt cake from the oven and let cool in the pan for 10 minutes. Invert the pan onto a platter or large plate and remove the cake. Let it cool completely before slicing or storing. Store in an airtight container at room temperature for up to 5 days.