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 