Cinnamon Pecan Bundt Cake Recipes

CINNAMON PECAN BUNDT CAKE

Cinnamon Pecan Bundt Cake image

One of my college roommates introduced me to this deliciously moist cake. It is a wonderful cake to serve at a brunch or pot luck dinner. For ultimate moistness make the cake a day ahead of time.

Provided by Milwaukee Girl in t

Categories Dessert

Time 1h30m

Yield 10-15 serving(s)

Number Of Ingredients 12

Ingredients

1 (18 ounce) box yellow cake mix
3 ounces instant vanilla pudding
3/4 cup water
2/3 cup oil
1 tablespoon vanilla
4 eggs
1/3 cup sugar
2 teaspoons cinnamon
1/2 cup pecans, chopped
3/4 cup powdered sugar
1/2 teaspoon vanilla
4 tablespoons milk

Steps:

Combine all of the batter ingredients in a large mixing bowl. Beat according to directions on the box.
In a small bowl, mix together the topping ingredients. Set aside.
Pour 1/3 of the batter into a well-greased bundt pan. Sprinkle 1/3 of the topping over the batter. Repeat twice until batter & topping are used.
Bake at 350 degrees for 50-55 minutes.
Turn out onto cake plate while still hot.
Mix together glaze ingredients in a small mixing bowl.
Pour glaze over the hot cake.

Nutrition Facts : Calories 518.3, Fat 26.7, SaturatedFat 3.9, Cholesterol 86.5, Sodium 489.4, Carbohydrate 65.1, Fiber 1.3, Sugar 46, Protein 5.5

BEST EVER CINNAMON BUNDT® CAKE

Best Ever Cinnamon Bundt® Cake image

This Bundt® cake is all you need to start off your morning right with your favorite cup of fresh-brewed coffee or tea. If you are a cinnamon fanatic, you have to give this recipe a try. This cake has just the right amount of cinnamon flavor and is so soft, moist, and fluffy. You can kick it up a notch and add walnuts or pecans, or better yet, a crumb topping. You can drizzle with simple syrup or glaze or dust with powdered sugar.

Provided by Hania's Kitchen

Categories Desserts Cakes Bundt Cake Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

Ingredients

1 ¼ cups white sugar
½ cup unsalted butter, softened
4 tablespoons vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk, at room temperature

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.

Nutrition Facts : Calories 354 calories, Carbohydrate 46.9 g, Cholesterol 80.7 mg, Fat 16.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 312.5 mg, Sugar 25.9 g

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