Coffee Bundt Cake
Ingredients
The cake
-
1
box
yellow cake mix
-
1
package
vanilla instant pudding (4-serving, 3.9 ounce size)
-
¾
cup
milk
-
¾
cup
water
-
4
large
eggs
-
1
teaspoon
butter extract
-
1
teaspoon
pure vanilla extract
The cinnamon streusel
-
¼
cup
granulated sugar
-
2
teaspoons
ground cinnamon
-
½
cup
finely chopped toasted pecans
The glaze
-
1
cup
powdered sugar (sifted)
-
2
tablespoons
milk
-
½
teaspoon
butter extract
-
½
teaspoon
pure vanilla extract
Instructions
- Preheat the oven to 350°F and grease a bundt pan.
- Mix the cake and pudding mixes in a large bowl, then add milk and water.
- Beat in the eggs one at a time, followed by the butter and vanilla extracts, for 6 minutes.
- In a separate bowl, combine the streusel ingredients.
- Pour half of the batter into the bundt pan, sprinkle with the streusel, then pour the remaining batter on top.
- Bake for 50 to 60 minutes until golden and a skewer comes out clean.
- Let the cake cool for a few minutes in the pan before turning it out to cool completely.
- Prepare the glaze by mixing the ingredients until smooth and drizzle over the cooled cake.
Nutrition Facts (estimated)
Servings
10
Calories
367
Total fat
7g
Total carbohydrates
71g
Total protein
5g
Sodium
473mg
Cholesterol
67mg
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