Title: Cinnamon Nut Bundt Cake
Categories: Dry Cake
Yield: 1 Cake
| 3 1/2 | | Basic cake mix |
| 4 | oz | Instant vanilla pudding |
| 1/2 | c | Oil |
| 1 | c | Milk |
| 4 | | Eggs |
| NUT FILLING |
| 1/4 | c | Sugar |
| 2 | ts | Cinnamon |
| 1/2 | c | Chopped nuts |
| VANILLA FROSTING |
| 1 | c | Sifted powdered sugar |
| 1/2 | ts | Vanilla |
| 1 1/2 | tb | Milk |
Preheat oven to 375. Generously grease and flour a bundt pan. Prepare nut
filling. Set aside. In a large bowl, combine cake mix, vanilla pudding,
oil and milk. Beat with electric mixer about 4 minutes. Add eggs 1 at a
time, beating well after each. Pour one third of cake batter into prepared
pan. Sprinkle with half of nut filling, then another third of cake batter.
Sprinkle remaining nut filling and remaining batter over top. Bake 40 to 45
minutes. Cool in pan 10 minutes, then cool on a wire rack. Prepare vanilla
frosting and frost cooled cake.