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Cinnamon Nut Cake

 Cinnamon Nut Cake
"This moist bundt cake is an easy-to-assemble treat for brunch or dessert," assures Margaret Wilson of Hemet, California. "Top with a dollop of whipped cream and you're ready to enjoy."
12-14 ServingsPrep: 20 min. Bake: 35 min.


  • 1 package yellow cake mix (regular size)
  • 3 eggs
  • 1-1/3 cups water
  • 1/4 cup canola oil
  • 1-1/4 cups finely chopped walnuts
  • 7-1/2 teaspoons sugar
  • 4-1/2 teaspoons ground cinnamon


  • In a large bowl, combine the cake mix, eggs, water and oil. Beat on
  • medium speed for 2 minutes. Combine walnuts, sugar and cinnamon.
  • Sprinkle a third of the nut mixture into a greased 10-in. fluted tube
  • pan. Top with half of the batter and another third of the nut
  • mixture. Repeat layers.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack to cool completely. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 slice) equals 283 calories, 15 g fat (3 g saturated fat), 46 mg cholesterol, 246 mg sodium, 34 g carbohydrate, 2 g fiber, 6 g protein.