Mrs. Shugart's Cinnamon Bundt Cake

Name: Mrs. Shugart's Cinnamon Bundt Cake
Cook time: 45 min
Total time: 45 min
Yield: 1 Bundt Cake
Ingredients: 1 (18 ounce) box yellow cake mix; 1 (3 1/2 ounce) box instant vanilla pudding; 3/4 cup Wesson Oil; 3/4 cup water; 4 eggs; 1 teaspoon butter flavoring; 1 teaspoon vanilla; cinnamon sugar (2 teaspoons cinnamon to 1/2 cup sugar); 1 cup powdered sugar; 4 teaspoons milk; 1/2 teaspoon butter flavoring; 1/2 teaspoon vanilla

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Recipe by Chef Hall

My daughter's most requested cake prepared by her Grandmother, who is now 91 and still baking. This is really a "not too sweet" coffee cake with a glaze icing. We have had it for birthdays, family get-togethers, and plan to have it this Christmas Eve after a light dinner and before our family opens gifts.

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READY IN: 45mins

YIELD: 1 Bundt Cake

UNITS: US

INGREDIENTS

Nutrition

1

(18 ounce) box yellow cake mix
1

(3 1/2 ounce) box instant vanilla pudding
³⁄₄

cup Wesson Oil
³⁄₄

cup water
4

eggs
1

teaspoon butter flavoring
1

teaspoon vanilla
cinnamon sugar (2 teaspoons cinnamon to 1/2 cup sugar)
GLAZE
1

cup powdered sugar
4

teaspoons milk
¹⁄₂

teaspoon butter flavoring
¹⁄₂

teaspoon vanilla

DIRECTIONS

Mix cake mix, vanilla pudding, Wesson oil and water.
Beat 4 eggs into cake mixture one at a time.
Add 1 teaspoon butter flavoring and 1 teaspoon vanilla.
Beat 8 minutes.
Put 1/3 cake mixture in a greased bundt pan and sprinkle cinnamon sugar over top.
Repeat layers twice, sprinkling each layer with cinnamon sugar until all is used.
Bake at 350º 45 minutes. Let sit in pan 5 minutes.
Punch holes in top of cake with toothpick.
Pour glaze over top while hot.

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