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!
{click title for printable}
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!!!!!
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!?!?!?! 🙂
4 little Fergusons 
Looks fabulous! What an awesome way to begin the day huh? Pinning!
These look delicious! Yum!
Love your blog! Would love for you to link up on A Peek Into My Paradise T.G.I.F. Link Party on Friday!
Cathy @ http://apeekintomyparadise.blogspot.com/
Wow that looks delicious!!
I love baking bundt cakes, and yes, I could have this for breakfast too!
I have this exact recipe from my mom — we use it for breakfast too!!! I have, however, been serving it for church functions and for snack/dessert at our home, too. Everyone asks for this recipe upon having a slice! I find that sometimes it even tastes better the following day! One time I did not have Butter extract in my pantry and did make this cake without it — it DID MAKE a difference in the flavor and we missed it — while a subtle difference, we ALL noticed it at our house. So, I would definitely use it.
My mom used to make it a day early on purpose, because we all agree day 2 tastes better! Thanks for letting me know about the butter extract, I think I would miss it too. 🙂
I have been making this cake for 30 years. The only difference is no butter extract and we use milk instead of water. The cake mix, Duncan Hines, that we have always used used to be called butter recipe golden. Now it’s just called butter golden. The last four times I have made this cake I have been so disappointed I could cry. It comes out fluffy just like you would expect a boxed cake mix to come out. The last 30 years it has come out nice and dense and not fluffy which was always what we loved about it. The only thing my family can figure out is that the company changed the cake mix someway if anyone has ideas for how to fix this I would love it