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Wednesday, July 2, 2014

Cinnamon Chip Bundt Cake

Need a quick and easy cake to take to a summer picnic, easy dessert for company, or a delicious afternoon snack at home?   This cake is easy and convenient to make.  My 13 year old daughter has been making this cake in several variations for more than two years and can do it my herself now.  She tried this with the cinnamon chips this past week and we all loved it!  The cinnamon and glaze make it a great breakfast cake.

If you've never used cinnamon chips before, they are mini chips that melt into whatever they're baked in.  If you live near me, I can order these for you through Alison's Pantry.  Otherwise you can order them from King Arthur Flour and even on Amazon (of course!).   Click THIS LINK to see what they're like.  Unlike chocolate chips, they are not good for eating straight out of the bag, but they are a delicious addition to muffins, breads, cakes, and other baked goods.

Cinnamon Chip Bundt Cake

1 pkg. white cake mix
1 C. sour cream
4 eggs
1/2 C. oil
3 ounce (or larger) pkg french vanilla pudding mix
3/4 C. cinnamon chips

Mix cake mix, sour cream, eggs, oil, and pudding mix together until smooth.  Stir in cinnamon chips.   Grease bundt pan and pour batter in evenly.  Bake at 350 for 45-50 minutes. (in my convection oven we did 325 for 40 minutes)  Remove from oven and turn out onto a large plate.   Let cool 10 minutes or so and then drizzle with the glaze.


2 1/3 C. powdered sugar
1/4 C. water

Mix well and drizzle over top of cake while still slightly warm.

Joy's Notes:   This seems to stay moist and keep well on the counter for a few days if covered with plastic wrap.  

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