For my birthday, I was pleasantly surprised to receive my mom's yellow Bundt pan. I've wanted one for awhile, but had specifically told her I did not want a new pan, and was waiting patiently until someone in the family decided to pass theirs along.
Since I hosted two friends for lunch the day after opening my gifts, I scrapped my brownie plans and looked through the Bundt recipes I've saved over the years. A cinnamon swirl cake caught my eye, but I noticed with disappointment that it called for a yellow cake mix, which I did not have on hand. Then it dawned on me that you can find any recipe on-line, and I was excited to find this recipe for homemade cake mix.
I divided the recipe in thirds, wanting to try it out before I made the triple batch of mix the recipe called for. Here's what you need to make a single batch, followed by the recipe for the delicious cinnamon swirl cake.
Homemade cake mix:
2 1/2 c. flour
1 t. salt (which I omit)
1 1/2 c. sugar
1 T. and 1 t. baking powder
1/4 c. butter
Combine until fine and well-mixed. Recipe says the mixture can be refrigerated or frozen.
Cinnamon swirl Bundt cake
1 yellow cake mix (or equivalent)
1 package vanilla instant pudding
3/4 c. oil
3/4 c. water
1 t. vanilla
Mix all ingredients, and beat on high. Pour 1/3 of batter into a well-greased Bundt pan. Sprinkle half the cinnamon sugar mixture (1/4 c. sugar and 1 t. cinnamon) over batter. Repeat, adding a third of the batter and the cinnamon sugar. Top with final 1/3 of batter. Bake at 350 degrees for 45-50 minutes. Once cool, cover with glaze: 1 c. powdered sugar, 2 T. milk, 1/2 t. vanilla