Directions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan generously.

2. In a large mixing bowl, combine:

   • Cake mix

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   • Vanilla pudding mix

   • Brown sugar

   • White sugar

   • Cinnamon

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3. Add the eggs, water, and oil. Mix using an electric mixer on medium speed until smooth and well blended (about 2 minutes).

4. Pour batter into the prepared bundt pan and smooth the top.

5. Optional: Sprinkle a cinnamon-sugar mix over the top for a crunchy crust after baking.

6. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool in the pan for 10–15 minutes, then invert onto a serving plate and let it cool completely.

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8. Slice and serve as-is, or top with whipped cream, ice cream, or fresh fruit.

Tips & Variations

• Replace water with milk or brewed coffee for extra richness.

• Add 1/2 cup sour cream for an ultra-moist texture.

• Stir in chopped nuts or mini chocolate chips to the batter for added texture.

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• Want to turn it into a high-protein snack? Add a scoop of unflavored protein powder and reduce cake mix slightly.

• For a keto version, use almond flour mix and sugar-free pudding mix.

 Storage

• Room Temperature: Store covered for up to 3 days.

• Refrigerator: Keeps well for up to 6 days in an airtight container.

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• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw and reheat gently in microwave or oven.

 Time & Yield

• Prep Time: 10 minutes

• Bake Time: 45–50 minutes

• Cool Time: 20 minutes

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• Total Time: ~1 hour 15 minutes

• Yield: Serves 10–12 slices

 Tools Used

• Bundt cake pan

• Mixing bowls

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• Hand mixer

• Measuring cups and spoons

• Rubber spatula

• Cooling rack