Description
A cozy, nostalgic dessert made with yellow cake mix, vanilla pudding, and a cinnamon-sugar swirl. This moist and flavorful bundt cake is perfect for holidays, potlucks, or everyday indulgence.
Ingredients
1 box Duncan Hines yellow cake mix
1/4 cup brown sugar
1/4 cup white granulated sugar
1 (5.1 oz) box vanilla instant pudding mix
2 teaspoons cinnamon
4 large eggs
3/4 cup water
3/4 cup vegetable oil
Optional Glaze:
1/4 cup melted butter
1/2 cup sugar
1/4 cup water
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a bundt pan.
- In a large mixing bowl, combine the cake mix, brown sugar, white sugar, vanilla pudding mix, and cinnamon.
- Add eggs, water, and vegetable oil. Beat on medium speed for 2–3 minutes until smooth.
- Pour the batter evenly into the prepared bundt pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- To make the glaze, combine melted butter, sugar, and water in a saucepan and bring to a boil, stirring until sugar dissolves.
- Slowly pour the warm glaze over the cooled cake.
Notes
Add chopped pecans or walnuts for crunch.
Enhance with a pinch of nutmeg or clove for a deeper spice flavor.
Use chocolate pudding and chocolate chips for a fun twist.
Mini bundt pans work well—just reduce the baking time.
Add a swirl of apple pie filling for fruity variation.
Store in an airtight container at room temp (3 days) or fridge (5 days).
Microwave slices 10–15 seconds to reheat.
Freeze wrapped in plastic and foil for up to 3 months; thaw overnight at room temperature.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
