Cinnamon Pound Cake

Rae Perkins

By
@1ToughCookie

My family LOVES this cake! In fact, when I first shared the recipe with my Mom, my brother and his wife were living with her at the time. They were making about one cake every two days, and they were cutting pieces off and hiding them from one another!! It's not only good for desert, it's also great as a coffee cake.

This cake has also been called "ugly cake" because sometimes it will stick to the pan, but I just pull it off and patch it up - it still tastes great! I think the either the 'swirling' or the cooling has something to do with it sticking, which is why I was very particular in the directions.

I hope you enjoy!


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Rating:

Comments:

Serves:

It depends on how big you slice it!

Prep:

20 Min

Cook:

50 Min

Ingredients

1 box
yellow cake mix
1 box
vanilla instant pudding
4
eggs
1 c
vegetable oil
1 c
water
7 Tbsp
brown sugar, firmly packed
1 Tbsp
cinnamon
cooking spray

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Mix together eggs, oil, and water on low speed.
3
Add yellow cake mix. Beat for 3 or 4 minutes on medium speed.
4
In a small bowl, combine brown sugar and cinnamon until thoroughly blended.
5
Add instant vanilla pudding to cake batter. Beat for 1 or 2 minutes on low speed.
6
Grease bundt pan with non-stick cooking spray.
7
Pour 1/3 of batter in bundt pan.
8
Sprinkle 1/3 of cinnamon/brown sugar mixture on batter.
9
Repeat steps 6 and 7 twice.
10
Swirl with butter knife.
NOTE: I have found that the best way to swirl it is by inserting the knife near the center and moving toward the outside of the pan - pulling up and out of the batter and then re-inserting each time. Doing it this way seems to help keep the cake from sticking to the pan.
11
Bake for 45-50 minutes (sometimes it takes a few more). Cake is done when toothpick comes out clean.
12
Let cool for about 45 minutes to an hour - this will also help keep the cake from sticking to the pan.

About this Recipe

Course/Dish: Other Breakfast, Cakes