Ingredients for Cinnamon Pecan Bundt Cake
- Yellow Cake Mix
- Instant Vanilla Pudding
- 1 cup water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs
- Sugar
- 2 teaspoons ground cinnamon
- 1 cup pecan halves
- 2 cups powdered sugar
- 2-4 tablespoons milk (add more for desired consistency)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cinnamon Pecan Bundt Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cinnamon Pecan Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, combine all batter ingredients (see ingredient list below).
- Beat with an electric mixer according to the directions on your cake mix box, usually 2-3 minutes on medium speed until well combined.
- In a separate medium bowl, mix together the pecan topping ingredients.
- Pour 1/3 of the batter into the prepared bundt pan.
- Sprinkle 1/3 of the pecan topping evenly over the batter.
- Repeat layers (batter and topping) twice more, ending with a layer of batter.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake browns too quickly, loosely tent with foil.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, whisk together the glaze ingredients in a small bowl until smooth.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
184g
Fat
19g
Carbs
21g
