Easy Cinnamon Bundt cake won't last long!

Gerry's Easy Cinnamon Coffee Cake

​This is a family favorite that never lasts more than a few days at our house. Moist, dense, and delicious, it's surprisingly fast and easy to make.

The ingredients are flexible. If you can't find coconut pudding, you can use any INSTANT pudding flavor that appeals, like banana, white chocolate or vanilla. To reduce the fat, I've made the recipe with fat-free sour cream or yogurt and have reduced the oil to 1/3 cup. It's not quite as moist, but better for your waistline that way. So you can cut the slices a little thicker without guilt!

​This recipe lists mixing for 5 minutes, which is the time for a hand mixer. I'd suggest 3-4 minutes with a stand mixer using a flat beater, and 2-3 minutes with a SideSwipe. Look for a light and fluffy consistency, with air incorporated into the batter. I typically see that around 2 minutes or so.  A little extra mixing time doesn't seem to make the cake tougher at all. 

Preheat oven to 350

Beat 5 minutes with hand mixer, 3-4 with  traditional paddle beater, 2-3 minutes with SideSwipe.

• 1 package yellow cake mix
• 4 large eggs
• 1/2 c oil
• 1 c sour cream
• 1 pkg instant coconut pudding mix

In small bowl, mix FILLING:

• 1/2 c granulated sugar
• 2 t cinnamon
• 1/2 c ground walnuts or pecans

Coat bundt pan with cooking spray
Put 1/3 batter into pan
Sprinkle 1/2 of filling on batter
Cover with rest of batter
Top with remaining filling

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Bake at 350 for 40-50 minutes, until toothpick comes out clean. The cake will be a fairly dark golden brown when done.

Let cool for 15 minutes, then invert onto a plate. Invert a second time for the look in the photos. Try to wait until it's cool to slice and enjoy.

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