Bundt Breakfast Cake
A moist, flavorful Bundt cake with cinnamon-sugar layers and vanilla undertones, perfect for breakfast or brunch gatherings, appealing to those who enjoy warm, comforting desserts.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a Bundt pan.
- Mix together the yellow cake mix, beaten eggs, sour cream with vinegar, vegetable oil, hot water, instant vanilla pudding, and butter flavoring; beat for 2 minutes.
- In a small bowl, combine 1/2 cup sugar and 1 1/2 teaspoons cinnamon to make the cinnamon-sugar mixture.
- Pour half of the batter into the prepared Bundt pan.
- Sprinkle half of the cinnamon mixture over the batter.
- Add the remaining batter on top, then sprinkle with the remaining cinnamon mixture.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra moist Bundt Breakfast Cake, consider substituting Greek yogurt for sour cream. You can also use almond milk instead of the hot water for a nutty flavor. Make sure to grease the pan well to avoid sticking, and let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.
Serving Suggestions
This cake is perfect for breakfast or brunch and pairs beautifully with a cup of coffee or tea. Consider serving it alongside fresh fruit or a dollop of whipped cream for a special touch. For a complete meal, serve with a side of scrambled eggs or bacon. It also makes a delightful dessert option.
Storage & Reheating
To store leftovers, wrap the Bundt Breakfast Cake in plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. For longer storage, you can freeze slices in an airtight container for up to 3 months. Reheat in the microwave for about 20-30 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Bundt Breakfast Cake contains roughly 209 calories, with 3g protein, 35g carbohydrates, and 7g 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 cake mix for this recipe?
Yes, you can use any flavored cake mix, such as chocolate or spice, to give the Bundt Breakfast Cake a unique twist. Just keep in mind that the additional ingredients may influence the final taste and texture of the cake.
What can I substitute for the eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a ripe mashed banana for each egg. Alternatively, you can use commercial egg replacers according to package instructions.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time. Keep an eye on it during the last 10 minutes of baking to avoid overcooking.
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).