Cinnamon Cake

By Christy

The following recipe has been made several times in the office and is a perfect recipe for cinnamon week  not only because is it super easy, but it is also very yummy and a definite crowd pleaser! Stephanie Sanders was the lovely coworker that happily passed on this recipe and I hope you all enjoy this recipe as much as my co-workers and I have.

Baking tip: Did you know the more eggs you put in a cake, the denser the cake will be? If you want to turn a fluffy, light cake into more of a bundt cake, just add 1 or 2 more eggs-depending on the density you want to create.

Ingredients:

1 box of Duncan Hines Yellow Cake Mix

1 small package of instant vanilla pudding

4 eggs

3/4 cup vegetable oil

3/4 cup water

1 tsp vanilla

Cinnamon/Sugar

Icing:

1 1/2 cups of powdered sugar

3 tbsp milk

1 tsp vanilla

Cinnamon

Directions:

1) Preheat oven to 300.

2) Mix ingredients for the cake batter together with a mixer.

3) Thoroughly grease up a bundt cake pan

4) Sprinkle bottom of pan with cinnamon

5) Add half the cake batter to the cake pan

6) Sprinkle a hefty amount of cinnamon/sugar over the cake batter

7) Cover the cinnamon/sugar layer with the remaining cake batter and spread evenly

8) Bake for 50 minutes or until a tooth pick comes out clean in the cake

9) Mix ingredients for the Icing. You do not want the icing to be too runny because it will just soak into the cake, so add enough powdered sugar to ensure the icing is of a fairly thick consistency. Add a couple dashes of cinnamon to taste if you desire.

10) Let cake cool before drizzling the icing with a spoon over the cake. I also sprinkled the top of the icing with a bit more cinnamon.

11) Eat and Enjoy!