Um, yeah, this cake. . .it needs you to make it. It’s the perfect dessert for your Cinco de Mayo party, or any occasion really. I just figured since it’s tomorrow, that would be a good excuse to make this Cinnamon Roll Bundt Cake.It’s so so good, I might even use Groundhog Day or Flag Day as an excuse to make it.
This cake is buttery, cinnamony-sugary and just crazy, crazy good.
I’ve professed my love of cinnamon rolls before. I have no self-control when it comes to homemade cinnamon rolls, so I had no doubts about me loving this cake. I spotted it on Instagram the other day and had it made the very next day. I’m surprised I even waited that long. Now I’m not going lie and tell you it’s healthy and low in calories because it’s not. But I will tell you that it’s moist, sweet, decadent and just insanely good.
The cinnamon filling rocks and you’ll want to lick the glaze off your plate. My boys came home from school and literally started inhaling it. I had to force Taylor away from it because he was going to be late for work. Parker and his friend Sam walked in the door, saw it, each grabbed a fork and very quickly each polished off a piece.
To say this was a huge hit at our house is a bit of an understatement. It’s gone thank goodness, because if it wasn’t I’d probably head downstairs right now and have a big ol’ piece.Print
- FOR THE CAKE:
- 2 cups flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 box ((3.4 oz) instant vanilla pudding mix)
- 1/2 cup butter (, softened)
- 1/4 cup vegetable or canola oil
- 4 large eggs (, room temp.)
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1/2 tablespoon cinnamon
- 1/4 cup granulated sugar
- FOR THE FILLING:
- 1/2 cup packed brown sugar
- 1/2 tablespoon cinnamon
- FOR THE GLAZE:
- 2 cups confectioners’ sugar
- 2 tbsp. softened butter ((super softened))
- 1 teaspoon vanilla extract
- 4–5 tablespoons heavy cream
- Preheat oven to 350°F. Grease a 9- or 10-cup bundt pan.
- In a large mixing bowl, whisk together the flour, 1 cup sugar, baking powder, salt, and pudding mix. Add the butter, oil, eggs, vanilla, and sour cream. Mix until well combined (the dough will be thick).
- In a separate bowl, mix 1/4 cup sugar and cinnamon. Gently fold this into the cake batter. Don’t mix in completely, you want to leave swirls of cinnamon sugar in the batter. Pour half of the cake batter to the prepared pan.
- Make the filling by combining the brown sugar and cinnamon. Evenly sprinkle mixture over the batter in the pan. Scoop the remaining cake batter over the filling and smooth the top.
- Bake 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan on a cooling rack for about 15 minutes. Then, flip the cake onto a wire rack to cool completely. Once cake is cooled, drizzle with the glaze.
- For the glaze: combine the powdered sugar, butter, vanilla and cream, whisk until smooth and pourable.
Recipe Source: Adapted slightly from Bake or Break