Breakfast Bundt Cake
A moist, flavorful breakfast bundt cake with cinnamon and vanilla, featuring a rich glaze. Perfect for brunch or special mornings, appealing to those who love sweet, spiced baked goods.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a Bundt pan with Crisco and sprinkle ground nuts inside, avoiding the edges.
- In a mixing bowl, combine the yellow cake mix with pudding, corn oil, and water. Mix well.
- Add eggs one at a time, mixing thoroughly after each addition.
- Beat on high speed for 6 to 8 minutes.
- Near the end of beating, add 1/2 teaspoon vanilla and 1 teaspoon butter extract.
- Layer batter and ground nut mixture in the prepared pan three times, starting with the batter and ending with batter on top.
- Bake at 350°F (175°C) for 45 minutes.
- Remove from oven and let cool on a rack for 8 minutes.
- Remove the cake from the pan while still warm and brush with glaze using a pastry brush, applying all the glaze evenly.
Tips & Substitutions
For a richer flavor, consider adding 1/2 cup of chopped nuts like walnuts or pecans to the batter. You can substitute corn oil with melted butter for a deeper taste. If you want a lower sugar option, reduce the sugar to 1/8 cup or use a sugar substitute. Ensure to mix the batter thoroughly to avoid lumps for a smooth texture. This cake is great for breakfast or as a sweet treat any time.
Serving Suggestions
Serve the Breakfast Bundt Cake warm or at room temperature, dusted with powdered sugar for a delightful presentation. It pairs beautifully with a cup of coffee or tea, making it perfect for brunch. For a heartier meal, consider serving it alongside a fruit salad or yogurt. This cake also complements American recipes, like a classic breakfast scramble.
Storage & Reheating
To store leftovers, wrap the cooled cake in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or until just warm to enhance its flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Breakfast Bundt Cake contains roughly 248 calories, with 2g protein, 27g carbohydrates, and 11g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can experiment with different flavors of cake mix, such as chocolate or spice cake, to create unique variations of this Bundt cake. Keep in mind that the flavor profile will change, so adjust the spices accordingly for the best results.
What can I use instead of butter extract?
If you don't have butter extract, you can substitute it with an additional teaspoon of vanilla extract for a vanilla-forward flavor. Alternatively, try using almond extract for a different taste that pairs well with the cake's sweetness.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).