Cinnamon Toast Crunch Bundt Cake
User Reviews
5
Cinnamon Toast Crunch Bundt Cake
Description
The Cinnamon Toast Crunch Bundt Cake combines a white or yellow boxed cake mix with instant vanilla pudding and Greek yogurt to build moisture and richness. Crushed Cinnamon Toast Crunch cereal is incorporated into the batter, lending a subtle crunch and cinnamon flavor throughout the cake. A cinnamon-sugar swirl jealously separates layers of the batter inside a greased bundt pan, baking to a golden, spiced interior. Once cooled, a creamy icing made with softened cream cheese, vanilla, and powdered sugar is spread over the cake, with optional cereal added on top to echo the cinnamon theme.
The cake is baked at 350°F for 40-45 minutes and allowed to cool before icing, ensuring a tender crumb that slices cleanly. The distinctive cereal inclusion offers a crunchy texture offset by the smooth cream cheese glaze, making this cake a special treat that pairs well with coffee or tea.
Covering the cake tightly at room temperature helps maintain freshness for several days, ideal for enjoying through the week or as a thoughtful baked gift.
Ingredients
- 1 box cake mix white or yellow
- 1 small (3.4 ounce) box vanilla pudding mix unprepared, instant
- 1 cup yogurt may sub sour cream, plain, Greek
- 1 cup vegetable oil
- 4 egg
- ½ cup water warm
- 1 cup Cinnamon Toast Crunch Cereal crushed
Cinnamon Swirl
- ½ cup white sugar
- ¼ cup cinnamon
Icing
- 3 cups powdered sugar
- 2 ounces cream cheese softened
- 3 teaspoons vanilla
- milk as needed
- Cinnamon Toast Crunch Cereal for topping, optional: 1 cup
Instructions
- Preheat oven to 350 and heavily grease a bundt pan.
- First prepare the cake batter. In a large bowl combine cake mix, vanilla pudding mix, greek yogurt, vegetable oil, eggs, and warm water and mix well. Stir in crushed cinnamon toast crunch cereal.
- Prepare the cinnamon swirl by whisking together the white sugar and cinnamon in a small bowl.
- Pour 1/3 of the cake batter into the pan. Sprinkle half of the cinnamon-sugar mixture on top of the batter. Next, spread another third of the batter on top of the cinnamon-sugar. (Pro Tip: grease a rubber spatula with cooking spray or butter, the batter will spread easier!) Sprinkle remaining cinnamon sugar on top of the batter, then top with the last third of the batter.
- Bake for 40-45 minutes until an inserted toothpick comes out clean. Allow to cool for at least 30 minutes before turning cake out onto a cooling rack.
- After cake has completely cooled, prepare the icing. Mix together cream cheese, vanilla, and powdered sugar. Add milk 1 tablespoon at a time until a pourable consistency is reached. Drizzle over cake, then top with cinnamon toast crunch cereal if desired. Store in airtight container at room temperature until ready to serve.
Notes
- Store the cake covered tightly at room temperature to keep it fresh and maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 67mg | 3% |
| Potassium | 78mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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