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BREAKFAST BUNDT CAKE Recipe

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This recipe for BREAKFAST BUNDT CAKE is from COLLECTION OF RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 Cup Chopped Nuts (I use 1/2 Cup)
1/4 Cup Granulated Sugar
2 Teaspoon Ground Cinnamon
1 Yellow Cake Mix (2 layer-size)
1 3 1/2 oz. Package Instant Vanilla Pudding Mix
3/4 Cup Cooking Oil
3/4 Cup Water
4 Eggs
1 Teaspoon Vanilla Extract
1 Teaspoon Butter Flavoring.
Directions:
Directions:
Grease a 10-inch fluted tube pan. Sprinkle Nuts over the bottom of the pan. In a small bowl stir together Sugar and Cinnamon. Set pans and Sugar Mixture aside.

In a large mixing bowl stir together Cake Mix, Dry Pudding Mix, Cooking Oil, and Water. Beat with an electric mixer on low to medium speed about 1 minute or until well combined. Add Eggs, one at a time, mixing well after each addition. Add Vanilla and Butter Flavoring. Beat on high speed for 5 minutes.

Pour 1/3 of the batter over nuts in pan; sprinkle with half of the Cinnamon-Sugar mixture. Add another 1/3 of the batter and sprinkle with remaining Cinnamon-Sugar mixture. Add remaining batter. Bake at 350º for 40-45 minutes or until wooden toothpick inserted near the center of cake comes out clean.

Cool cake in pan on a wire rack for 15 minutes. Remove cake from pan and completely cook on the wire rack. Cover and store at room temperature for up to 3 days.

NOTE: I use the following Glaze on my cake, brushing on while the cake is still rather warm. Mix together: 1 Cup Powdered Sugar, 3 Tablespoon Milk, 1/2 Teaspoon Butter Extract, 1/3 Teaspoon Vanilla Extract.
NOTE: This cake can be made well in advance. Wrap tightly and place in freezer. Take out of freezer the day before serving.

 

 

 

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