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German Butter Bundt Cake
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Description
I suppose this could be a great dessert, but my Momma always served it for breakfast! A yummy, buttery, cinnamon cake!
Ingredients
- FOR THE CAKE:
- 1 box Yellow Cake Mix (18 Ounce Box)
- 1 box ( 3 Oz Box) Vanilla Instant Pudding And Pie Filling Mix
- 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
Preparation
Preheat oven to 350 F.
In the bowl of a stand mixer beat the cake ingredients until mixed well, adding eggs one at a time.
Grease a bundt pan well, and pour in one third of the cake batter.
In a small bowl mix together filling ingredients, and layer 1/2 of the filling, 1/2 of the remaining cake batter, remaining filling, and remaining cake batter into the pan.
Bake at 350 F for 45 minutes. Cool the cake just a bit then invert onto serving platter.
Combine glaze ingredients in a bowl and whip to combine. Drizzle over the top of the cake while cake is still warm.
Note: This cake only gets better as it sits!
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2 Comments
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4littleFergusons on 2.12.2013
This is my grandma’s recipe, and I have always cringed at that “fake” part too, but never was brave enough to try it differently. If you do, will you tell me how it went? Thank you!
southpaw on 2.11.2013
I’m going to make this with my daughter for a cake-walk and was wondering can I just use butter instead of butter flavoring?