Cinnamon Nut Cake Recipe

4.5 4 2
Cinnamon Nut Cake Recipe
Cinnamon Nut Cake Recipe photo by Taste of Home
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Cinnamon Nut Cake Recipe

Read Reviews
4.5 4 2
Publisher Photo
"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."
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 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

Directions

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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-14 servings.
Originally published as Cinnamon Nut Cake in Quick Cooking January/February 2001, p16

Nutritional Facts

1 slice: 283 calories, 15g fat (3g saturated fat), 46mg cholesterol, 246mg sodium, 34g carbohydrate (19g sugars, 2g fiber), 6g protein.

  • 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
  1. In a large bowl, combine the cake mix, eggs, water and oil. Beat on medium speed for 2 minutes. Combine walnuts, sugar and cinnamon.
  2. 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.
  3. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-14 servings.
Originally published as Cinnamon Nut Cake in Quick Cooking January/February 2001, p16

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Reviews forCinnamon Nut Cake

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chris_giles18 User ID: 2108383 34504
Reviewed Dec. 6, 2009

"quick and easy. Not as moist as I had hoped, but still delicious. Will make again!"

MY REVIEW
mdbubba1 User ID: 1253738 27955
Reviewed Feb. 2, 2009

"I have made this several times My whole family loves it. Very easy to make."

MY REVIEW
bgranucci User ID: 1604390 47987
Reviewed Jan. 13, 2009

"Then she made a nut and cinnamon topping for the cake. Added it to half of the batter and then on top of the batter. Nuts, cinnamon and sugar!"

MY REVIEW
bgranucci User ID: 1604390 70116
Reviewed Jan. 13, 2009

"In Paula Dean's recipe, she used a spice cake mix, added a vanilla instant pudding and 1 cup of sour cream. bake @350 for @1hour"

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