Here’s another cake that looks deceptively plain, but it packs a wallop of cinnamon flavor!
For the cake:
1 box yellow cake mix
3.4 oz. box instant vanilla pudding
¼ cup brown sugar, packed
¼ cup granulated sugar
1 T. ground cinnamon
4 large eggs at room temperature
¾ cup water
¼ cup oil
½ cup buttermilk, milk, or white wine
For the glaze:
1/3 cup butter
¾ cup sugar
3 T. water
2 tsp. vanilla
2 tsp. ground cinnamon
Preheat oven to 350º and generously grease or spray a tube or Bundt pan. Pour the cake mix, pudding, sugars, and cinnamon into the large bowl of a stand mixer and combine until brown sugar is fully incorporated. Add eggs, water, oil, and milk/wine and mix well. Pour batter into prepared pan.
Bake 45-50 minutes, or until a pick inserted into the center comes out clean. Set cake on a rack while making the sauce:
Put butter, sugar, and water in a sauce pam, whisking over medium heat until boiling. Boil for 1 minute or until sugar is completely dissolved. Remove pan from heat and stir in vanilla and cinnamon. Pour the sauce over the cake and let set and cool completely. Gently loosen sides and center with a thin knife blade (or you can shake the pan to work the cake loose) and invert onto a plate, then invert onto the serving plate so the glazed size is up. Store in an airtight container. Freezes well.