Cinnamon spice cake

I came across a new recipe this past month. Someone brought this simple Bundt cake to the office and it was gone within 2 hours. It was moist and delicious. It turns out it is a Paula Deen recipe. Well that explains everything.

I did not grow up eating spice cakes but I like them. They remind me of the flavor of pumpkin which is probably why I like them so much. The scream Fall. The cinnamon, sugar, pecans swirl in the middle of the cake is perfect.

Cinnamon Spice Cakeadapted from Paula Deen

Ingredients:

1/2 cup canola oil
4 eggs, beaten
1 cup sour cream
1 (4 serving) package instant vanilla pudding mix
1 (18-ounce package) spice cake mix
5 tablespoon sugar
2 teaspoon cinnamon
1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees. Grease a 10-inch bundt pan.

In a mixing bowl, combine cake mix, instant pudding, sour cream, eggs, and vegetable oil. Beat together well.

In a separate bowl, combine sugar, cinnamon, and pecans.

Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into the pan and sprinkle with the rest of sugar mixture.

Bake 50 – 60 minutes until done. Top of cake should be firm and should bounce back when gently touched. Let cool 10 minutes on a wire rack then remove from pan. Enjoy!