An easy one bowl, whisk by hand cinnamon swirl bundt cake, covered with cinnamon cream cheese frosting. It’s perfect fall baking!
Probably the single most common question I get from friends, family, and readers is asking for advice to make boxed cake mix taste better.
I get it – I really do. I may love to make complicated cakes from scratch, but that doesn’t mean that you do.
Just because I can paint the walls in my house doesn’t mean I want to do it. I’d rather hire a painter. Just because you can make a cake from scratch doesn’t mean you want to.
The measuring, the need to make sure you have enough ingredients, checking to see if your baking powder is still active – I get it.
Plus, a cake from a mix gives you more time to do the things you really love – whether that’s spend time with your kids or roast that Thanksgiving turkey!
There are lots of food bloggers who gasp and clutch their pearls at the thought of boxed cake mix. Scratch is always better! Don’t bother with boxed mix! I’d be so embarassed to be caught buying a box of cake mix!
Friends – ignore them. I’m here to help you out with your from-a-box baking – and give you a recipe for a totally delicious Thanksgiving-worthy cinnamon swirl bundt cake, to boot!
Okay friends, are you ready? Let’s put these tips to use and make the best boxed cake mix you’ve ever made!
This is going to be a cinnamon swirl bundt cake, because bundt cakes are my favorite. Much more attractive than a sheet cake (but no more work), so much less pretentious than a layer cake.
And cinnamon is such a good fall flavor – a perfect Thanksgiving dessert!
We’ll start with a box of Immaculate Yellow Cake Scratch Mix. Because bundt cakes should be a little more dense, we’ll use melted butter. We also need some eggs, buttermilk, a box of vanilla instant pudding mix, and some cinnamon.
Dump everything into a big bowl and whisk away. That’s right – one bowl, whisk by hand. This is about as easy as it gets when it comes to baking!
Once your batter is mixed together and all the ingredients are fully incorporated, add in the cinnamon chips. Give it a few stirs to combine, and you’re done. Easy-peasy!
Spray a bundt pan well with some non-stick cooking spray, then scoop half the batter into the pan. Cover the batter with the cinnamon-sugar mixture, then top with the rest of the batter. Pop it into the oven, and 50 minutes later – voila! Cinnamon swirl bundt cake.
You could stop here and have a delicious cake, but who can resist some cinnamon cream cheese frosting?
Mix together some cream cheese, butter, powdered sugar, cinnamon, and a little pinch of salt, and you’re done!
You can spread this on top of the cake with a knife, or pipe it onto the cake. I opted for the latter. Transfer the frosting into a quart-sized ziploc bag, snip off the end, and pipe down the side of the cake. It’s so easy, and looks so nice. See? SO much easier than a layer cake!
Now that you see how easy it is to make this cinnamon swirl bundt cake, let’s talk about Immaculate Baking Company for a minute. They have all sorts of products – scratch cookie dough mixes, brownie mix, crescent rolls, cinnamon rolls, even baking flour. Many of their mixes are organic and gluten free.
Be sure to use the store finder to locate products near you, and check out their recipe page for more delicious ideas! And definitely be sure to print out this $1 off coupon when you purchase your Immaculate products!
So tell me, are you pro or con cake mix? Have you tried Immaculate Baking Company products before? Most importantly – will this cinnamon swirl bundt cake be on your Thanksgiving table this year? Because if so, invite me over!
So good, it’s going… going… going… gone!
An easy one bowl, whisk by hand cinnamon swirl bundt cake, covered with cinnamon cream cheese frosting. It’s perfect fall baking!
For the cake:
For the icing:
A Bunsen Burner Bakery Original Protocol