- 1 Box Yellow Cake Mix
- 1 Pkg. Vanilla Instant Pudding
- 1 c. Sour Cream
- 3 Tbsp. Flour
- 4 Eggs
- 3/4 c. Water
- 1/2 c. Sugar
- 3 t. Ground Cinnamon
Add Cake mix, pudding mix, flour, eggs, sour cream, oil and water to a mixing bowl. Mix on medium-high for 2 minutes. This will make a thick, creamy batter.
In a small bowl, mix together the sugar and cinnamon. Use a fork to mix it in well.
Coat a bundt cake pan with shortening, or cooking spray. Coat well and then sprinkle and dust the pan with the cinnamon/sugar mixture. Coat well. This will give the cake a yummy crust.
To layer your Sour Cream Cinnamon Swirl Bundt Cake, first make a layer with the cake mix at the bottom. Then sprinkle spoonfuls of the cinnamon/sugar mix over the batter. Repeat, finishing with the cinnamon/sugar mix.
Bake at 350 degrees for 40-50 minutes. Don't overcook the cake. When a toothpick comes out clean, take the cake out of the oven and allow to cool for 10 minutes. Lightly shake the pan to loosen the cake from the sides. Tip out onto a plate or cake stand. I will often take it out of the pan right out of the oven and have no problems with it sticking.
This cake is even great the day after! So it is a great recipe to make ahead. Serve with fresh fruit on sweet Vintage Collection paper supplies. We love the sweet roses in the plates so we had to grab some mini roses for our place settings. Such a sweet dessert to serve on Mother’s Day this year!
Add Cake mix, pudding mix, flour, eggs, sour cream, oil and water to a mixing bowl. Mix on medium-high for 2 minutes. This will make a thick, creamy batter.
In a small bowl, mix together the sugar and cinnamon. Use a fork to mix it in well.
Coat a bundt cake pan with shortening, or cooking spray. Coat well and then sprinkle and dust the pan with the cinnamon/sugar mixture. Coat well. This will give the cake a yummy crust.
To layer your Sour Cream Cinnamon Swirl Bundt Cake, first make a layer with the cake mix at the bottom. Then sprinkle spoonfuls of the cinnamon/sugar mix over the batter. Repeat, finishing with the cinnamon/sugar mix.
Bake at 350 degrees for 40-50 minutes. Don't overcook the cake. When a toothpick comes out clean, take the cake out of the oven and allow to cool for 10 minutes. Lightly shake the pan to loosen the cake from the sides. Tip out onto a plate or cake stand. I will often take it out of the pan right out of the oven and have no problems with it sticking.
This cake is even great the day after! So it is a great recipe to make ahead. Serve with fresh fruit on sweet Vintage Collection paper supplies. We love the sweet roses in the plates so we had to grab some mini roses for our place settings. Such a sweet dessert to serve on Mother’s Day this year!
