Thursday, June 18, 2015

Snickerdoodle Bundt Cake

We love all things cinnamon and sugar at our house, and Nate is always happy when I bake. I took one look at this recipe and knew it would be a hit. I won't tell you how much cake Nate ate at one time, but it sure made me happy to see how much he enjoyed it. I saw this idea over at Mix and Match Mama. I followed her recipe exactly, but I found that it made way way too much frosting, so I halved the frosting amount for you. Try this soon. Your house will smell amazing as this bakes!


Cake -
1 box of white cake mix (I used Pillsbury classic white)
2 small instant vanilla puddings (I used Jell-o brand)
1/2 cup vegetable oil
1 1/4 cups water
4 eggs
2 Tbsp. cinnamon (I highly recommend using Saigon cinnamon)

1/3 cup butter, softened
3 cups powdered sugar
1 Tbsp. cinnamon (again, I really recommend using Saigon cinnamon)
4 Tbsp. milk (you may want a little more if you like your frosting on the thinner side)
1/2 tsp. vanilla

Preheat oven to 350 degrees F. Generously grease your bundt pan. I use the Baker's Joy brand spray. In your mixing bowl add cake mix, pudding mixes, vegetable oil, water, eggs, and 2 Tbsp. cinnamon. Mix with a hand held electric mixer. Evenly pour batter into your prepared bundt pan. Bake for 42-45 minutes or until an inserted toothpick comes out clean. Now let your cake rest 10 minutes then invert it onto your serving plate and allow it to finish cooling.
In another mixing bowl add softened butter, powdered sugar, and milk and mix with electric mixture until creamy. Then mix in vanilla and 1 Tbsp. of cinnamon. Add in any more milk you'd like to get the frosting to your desired consistency. Frost cake once cooled.

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