CINNAMON CAKE
I’ve used this recipe for over 20 years. It’s a perfect breakfast, lunch or dinner treat. It tastes delicious and looks beautiful. The best part is that it’s so easy to make!
Preheat oven to 325 degrees
INGREDIENTS:
1 Box yellow cake mix (without pudding)
1 Large box of INSTANT Vanilla Pudding (5.1 ounce)
1 Bottle of McCormicks Cinnamon and Sugar mix (2.3/7 ounces)**
**Or make your own: 1/2 Cup sugar & 1 Tablespoon cinnamon (more to taste) - Mix well
DIRECTIONS:
Follow directions on box of yellow cake mix. Add mix, water, oil and eggs (1 additional egg - usually 4 total) to the bowl of an electric mixer. Beat on medium for 2 minutes.
Spray a Bundt pan with non-stick cooking spray: include the sides, and middle. Sprinkle well with cinnamon and sugar mixture.
Pour 1/2 batter into pan and smooth. Sprinkle a THICK layer on cinnamon/sugar.
Add the rest of batter. Smooth gently.
Bake in a Preheated 325 degree oven for 45 minutes. The top should be light, golden brown. Check for doneness with a toothpick. Should come out clean. Watch as ovens vary.
Let cool in pan for 45 minutes. Then invert on plate. The cake should slide out easily. Let cool, then slice and serve.
HINT: This cake is delicious with vanilla ice cream or cool whip or whipped cream and some berries.