Bundt Cake #8: Snickerdoodle

My professional taste testers (a.k.a. my girlfriends) were really into this cake.  You just never know what people will love.  My friends taste a lot of my food.  A lot.  My poor friend Andrea lives down the street and she pretty much tastes food on a daily basis, and she loved this cake.  She even texted me the next morning telling me to hurry up and post the recipe.  My friend Lori isn’t much into sweets but she said she really loved it because it tastes more like a cinnamon roll and not a cake.  And my friend Sheaffer…well, let’s just say that there were several text messages demanding requesting the recipe before I published it on my blog.  That being said, maybe you’ll love it too.  Snickerdoodle cake anyone…?

Shopping List

1 box of white cake mix

2 small instant vanilla puddings

1/2 cup veggie oil

1 1/4 cups water

4 eggs

4 tablespoons cinnamon (divided)

2/3 cup butter, softened

4 cups powdered sugar

3-4 tablespoons milk

1 tsp vanilla

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water, eggs, and 2 tablespoons cinnamon with electric mixer.  Pour into prepared bundt pan.

Bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling. 

In a medium sized bowl, combine butter, powdered sugar and milk with electric mixer until creamy, add in vanilla and remaining 2 tablespoons of cinnamon.  Frost cooled cake.

You could skip the frosting, dust with powdered sugar and serve this for breakfast on a cool fall morning.  Hmmm…sounds delish with coffee.

Don’t forget, only one more week to enter your recipe (no photos required) in my Halloween Giveaway.  I’ve had some amazing entries…maybe you could win???