Patriotic Cinnamon Bundt Cake

by | May 23, 2017 | Food & Wine

 The weather is heating up, the birds are chirping and the sun is out. It’s that time my friends, summer is here! I always look forward to fun-filled BBQ’s with family and friends, and what better prime summer holiday to celebrate than the Fourth of July?! To help you celebrate Independence Day, I’m going to give you a recipe for one of my favorite Patriotic treats.
I try to incorporate color into anything I bake, and the Fourth of July is the perfect opportunity to do so. This dessert will make you see fireworks when you take the first bite, it’s that good. Bundt Cakes have always been one of my favorite desserts because there are so many kinds to make. This recipe is great because it’s easy and, can be made for any occasion, just by changing the icing color. I hope everyone has a safe, fun Fourth of July. God bless America (and dessert).
Ingredients:
• 1 box of Duncan Hines yellow cake mix
• 1 small box of Jell-O vanilla pudding
• ¾ cup Vegetable Oil
• ¾ cup Water
• 4 eggs
• 1 tsp Butter flavoring
• 1 tsp Vanilla
• Patriotic Sprinkles (Optional)
Cinnamon and Sugar Mixture:
• ¼ cup Sugar
• 2 Tbsp cinnamon
Glaze:
• 1 cup Powdered Sugar
• 2 Tbsp Milk
• ½ tsp of butter flavoring
• ½ tsp of Vanilla
• Red and Blue Food Coloring
Directions for the Glaze: Mix together until lumps are gone. Separate into three different bowls, and color each one with food coloring as desired. Glaze should not be runny, but thin enough to drizzle. Add more powdered sugar as needed, to reach desired consistency.

Directions:
Pre-heat oven to 350°
Grease Bundt pan generously
Combine cake mix, pudding, oil, and water. Mix well, with a stand or hand mixer.
Add eggs, one at a time; Mixing well after each addition.
Beat at high speed for 6 minutes.
Add butter flavoring near end of beating time.
Pour or spoon a thin layer into the Bundt pan
Sprinkle cinnamon sugar mixture over the first layer, then add another layer of batter, and continue layering until batter is gone.
Bake at 350° for 40-45 minutes. If a toothpick in the center comes out clean when you test it, It is ready.
Take it out and let it cool in the pan for 8-10 minutes.
Carefully stick a knife around the edges in the pan to loosen the sides. Invert onto a dish, and drizzle glaze while cake is warm, NOT hot.
Add Patriotic sprinkles on top, if desired.

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