French Vanilla Breakfast Cake

Ingredients

• 1 (18.25 ounce) box cake mix (butter)*
• 1 small box instant French vanilla pudding
• 3/4 cup water
• 3/4 cup vegetable oil
• 1/2 cup nuts
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract
• 1/4 cup granulated sugar
• 2 teaspoons cinnamon

Instructions

1. Heat oven to 350 degrees F. Grease and flour** a Bundt pan.
2. Mix cake mix, vanilla pudding, water and oil.
3. Add eggs, vanilla extract and butter extract. Beat for 8 minutes at high speed.
4. Put 1/4 cup nuts in bottom of Bundt pan, then sprinkle with the sugar and cinnamon.
5. Layer cake mix and cinnamon and nuts, topping with nuts.
6. Bake for 45 to 50 minutes.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!