Cinnamon Pecan Bundt Cake Recipe

Name: Cinnamon Pecan Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Batter; 1 (18 ounce) box yellow cake mix; 3 ounces instant vanilla pudding; 3/4 cup water; 2/3 cup oil; 1 tablespoon vanilla; 4 eggs; Topping; 1/3 cup sugar; 2 teaspoons cinnamon; 1/2 cup pecans, chopped; Glaze; 3/4 cup powdered sugar; 1/2 teaspoon vanilla; 4 tablespoons milk

Servings: persons

Batter
1 (18 ounce) box yellow cake mix
3 ounces instant vanilla pudding
3/4 cup water
2/3 cup oil
1 tablespoon vanilla
4 eggs
Topping
1/3 cup sugar
2 teaspoons cinnamon
1/2 cup pecans, chopped
Glaze
3/4 cup powdered sugar
1/2 teaspoon vanilla
4 tablespoons milk

1
Combine all of the batter ingredients in a large mixing bowl. Beat according to directions on the box.
2
In a small bowl, mix together the topping ingredients. Set aside.
3
Pour 1/3 of the batter into a well-greased bundt pan. Sprinkle 1/3 of the topping over the batter. Repeat twice until batter & topping are used.
4
Bake at 350 degrees for 50-55 minutes.
5
Turn out onto cake plate while still hot.
6
Mix together glaze ingredients in a small mixing bowl.
7
Pour glaze over the hot cake.

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Batter, 1 (18 ounce) box yellow cake mix, 3 ounces instant vanilla pudding, 3/4 cup water, and more.

Yes, Cinnamon Pecan Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Pecan Bundt Cake

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