German Bundt Cake

  This one comes from my Momma’s recipe box!  German Bundt Cake PROBABLY could be a dessert, but I’ve never been able to eat it that way, because it was always served at Breakfast at our house. 

  Buttery, cinnamony and oh-so moist! YUM!

German Bundt Cake

{click title for printable}

German Bundt Cake txt

FOR THE CAKE:

  • 1 box Yellow Cake Mix
  • 1 box ( 3 Oz) Vanilla Instant Pudding And Pie Filling
  • ¾ cups Oil
  • ¾ cups Water
  • 2 teaspoons Butter Flavoring
  • 1 teaspoon Vanilla
  • 4 whole Eggs

FOR THE FILLING:

  • ½ cups {up To 3/4 Cup} Chopped Nuts
  • ¼ cups Sugar
  • 2 Tablespoons Cinnamon

FOR THE GLAZE:

  • 1 cup Powdered Sugar
  • 2 Tablespoons Milk
  • ½ teaspoons Vanilla
  • ½ teaspoons Butter Flavoring

Beat above ingredients until mixed well, adding eggs one at a time.
Grease bundt pan well, and pour in one third the cake batter.
Mix together filling ingredients, and layer filling, cake batter, filling, cake batter.
Bake at 350* for 45 minutes. Cool and invert onto serving platter.
Make glaze and drizzle while cake is still warm.

NOTE: This cake only gets better as it sits!!!! And look at this middle, delicious!!!!!

German Bundt Cake 2

Enjoy!

~T

I don’t love the use of butter extract in this, but have never been brave enough to make it without. Besides, some things are just better left alone, right!?!?!?! 🙂

German Bundt Cake Collage 2