Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Cinnamon Bundt Cake




Source of Recipe


*


List of Ingredients




1 (18.25 ounce) box yellow cake mix
4 eggs
1 cup sour cream
1/4 cup vegetable oil
3/4 cup hot water
1 small box instant vanilla pudding
1 teaspoon vanilla extract
1 teaspoon butter extract
1 3/4 cup chopped pecans
1/2 cup granulated sugar
2 teaspoons cinnamon

Recipe



Mix all ingredients except the sugar, cinnamon and chopped pecans.

Combine separately the sugar, cinnamon and 3/4 cup of the pecans.

Grease the inside of a Bundt pan and press remaining pecans onto all inside surfaces. Alternate the batter and cinnamon mixture in the Bundt pan, starting and ending with the batter. Bake at 300 degrees F for about 50 minutes.