Bundt
Coffee Cake
So good you can’t resist a second helping!
1 (18 oz.) yellow cake mix
1 (3 oz.) package instant lemon pudding mix
3/4 cup vegetable oil
2/3 cup water
4 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavored extract, optional
2/3 teaspoon cinnamon
1/3 cup softened margarine
1/4 cup sugar
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
Combine cake mix, pudding, oil and water in large mixing bowl. Add eggs one at a time and beat 4-5 minutes until very well blended. Add extracts. Set aside Grease a microwave-safe bundt pan with some of the softened margarine. Sprinkle half of nuts and shake so they will stick and coat pan. In small bowl mix sugar, cinnamon, remaining nuts and margarine. Pour half of batter into the pan and cover with sugar mixture. Cover with remaining batter. Place cake in microwave and cook at 70% power (medium-high) for 15-18 minutes or until done. While cake is baking prepare glaze by mixing powdered sugar, milk, and extracts. Let cake stand 5-10 minutes before turning out. Pour glaze over top and let it drizzle down sides of cake