Moist Cinnamon-Infused Bundt Cake
Delight in the rich, warm flavors of this Moist Cinnamon-Infused Bundt Cake, a beloved family favorite that graces our holiday gatherings. This vibrant cake features a perfect balance of sweetness and spice, enveloped in a tender, moist crumb. Topped with a luscious swirl of cinnamon-sugar and chopped nuts, this dessert is not only beautiful but also incredibly delicious. Gather your loved ones around as the delightful aroma fills your kitchen, creating cherished memories one slice at a time.
10
Servings
300
Calories
8
Ingredients
Ingredients
Yellow cake mix (Moist variety)
1 box (dry mix)
Vanilla instant pudding mix
2 (3.5 ounce) boxes (dry mix)
Eggs
5 (large, beaten)
Vegetable oil
3/4 cup (liquid)
Water
1 cup (liquid)
Sugar
1/2 cup (granulated)
Chopped pecans or walnuts
1/2 cup (chopped)
Cinnamon
3 tablespoons (ground)
Instructions
1
Preheat your oven to 325°F (163°C) and generously grease and flour a Bundt cake pan.
2
In a large mixing bowl, combine the yellow cake mix, vanilla pudding mixes, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for about 10 minutes until smooth and well combined.
3
In a separate bowl, mix together the sugar, chopped nuts, and ground cinnamon to create the sugar mixture.
4
Pour half of the cake batter into the prepared Bundt pan, smoothing it into an even layer.
5
Sprinkle half of the cinnamon-sugar mixture over the batter, making sure to cover it evenly.
6
Using a knife, gently swirl the sugar mixture into the batter to create a marbled effect.
7
Carefully pour the remaining cake batter over the cinnamon-sugar layer, spreading it out evenly.
8
Top with the remaining cinnamon-sugar mixture and swirl again with a knife.
9
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
10
Remove from the oven and allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely before serving.
Nutrition Information
15g
Fat
36g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor of the Moist Cinnamon-Infused Bundt Cake?
The cake features a warm, rich balance of sweetness and cinnamon spice, complemented by a tender vanilla-base crumb.
What type of cake mix is recommended for this recipe?
A standard box of Yellow cake mix, specifically the 'Moist' variety, is recommended for the best texture.
How many boxes of pudding mix are required?
The recipe calls for two 3.5-ounce boxes of vanilla instant pudding mix.
How many eggs are needed for the batter?
You will need 5 large eggs, which should be beaten before being added to the mix.
What is the oven temperature for baking this Bundt cake?
Preheat your oven to 325°F (163°C) before placing the cake inside.
How long should I beat the cake batter?
Beat the batter with an electric mixer on medium speed for about 10 minutes to ensure it is smooth and well combined.
What ingredients make up the cinnamon-sugar mixture?
The mixture consists of 1/2 cup sugar, 1/2 cup chopped nuts (pecans or walnuts), and 3 tablespoons of ground cinnamon.
How do I create the marbled effect in the cake?
Layer the batter and cinnamon-sugar mixture, then use a knife to gently swirl the layers together before baking.
What type of nuts should I use?
The recipe suggests using either chopped pecans or walnuts.
How long does the cake need to bake?
Bake the cake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
How should I prepare the Bundt pan?
Generously grease and flour the Bundt cake pan to prevent the cake from sticking.
How long should the cake cool in the pan after baking?
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack.
How many servings does this recipe yield?
This recipe is designed to serve approximately 10 people.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much fat is in one slice of this cake?
There are 15 grams of fat per serving.
How many grams of carbohydrates are in a serving?
Each serving provides 36 grams of carbohydrates.
Does the cake contain much protein?
There are 4 grams of protein per serving.
Can I use water or milk in this batter?
The recipe specifically calls for 1 cup of water to be mixed with the batter.
What kind of oil is best for this cake?
Vegetable oil is recommended for its neutral flavor and to keep the cake moist.
How many layers of cinnamon-sugar are in the cake?
The mixture is applied twice: once in the middle of the batter and once on the very top before swirling.
Is this cake suitable for holidays?
Yes, it is described as a beloved family favorite for holiday gatherings and special occasions.
Can I omit the nuts if I have an allergy?
Yes, the nuts can be omitted if necessary, though they provide a nice crunch to the cinnamon-sugar swirl.
What is the texture of the finished cake?
The cake has a tender, moist crumb with a slightly crunchy topping from the nuts and sugar.
Do I need to make a separate glaze?
The recipe does not require a glaze, as the swirled cinnamon-sugar mixture creates a decorative and flavorful top.
Is the cinnamon mixed into the batter or layered?
The cinnamon is mixed with sugar and nuts and then layered and swirled into the batter rather than mixed directly into the main batter.
What category does this recipe fall under?
While it is a cake, it is categorized under Breads in this collection, similar to a sweet coffee bread.
How much ground cinnamon is used in total?
The recipe uses 3 tablespoons of ground cinnamon.
Does the pudding mix need to be prepared before adding?
No, use the pudding mix as a dry powder directly into the batter.
What is the best way to serve the cake?
Allow it to cool completely on a wire rack before slicing and serving to guests.
How do I check if the cake is fully cooked?
Insert a toothpick into the thickest part of the cake; if it comes out clean without wet batter, the cake is done.