Easy Churro Bundt Cake Recipe
Melted butter and cinnamon sugar transform a delicious bundt cake into a Churro Bundt Cake that is perfect for any occasion.
Prep Time15 minutes mins
Cook Time40 minutes mins
0 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 437kcal
Bundt Cake
- 1 box white cake mix {13.25 ounces}
- 1 ½ teaspoons cinnamon
- ½ cup butter {melted}
- 3 large eggs
- 1 ¼ cups water
Topping
- ½ cup butter {melted}
- ¾ cup granulated sugar
- 3 teaspoons cinnamon
Preheat the oven to 350°. Spray a bundt pan liberally with nonstick cooking spray and set aside.
In a large bowl combine white cake mix, cinnamon, melted butter, water and eggs. Mix together using a hand held mixer {or by hand} for two minutes or until the batter is thick and mixed. Pour into the prepared Bundt pan and spread out into an even layer.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool on a cooling rack for 10 minutes. After 10 minutes, invert the cake onto a cake plate to cool completely.
While the cake is cooling, melt the butter and combine the granulated sugar and cinnamon together.
Brush the cake with the melted butter and cover with the cinnamon sugar mixture. I used all of the butter and almost all of the cinnamon sugar. You want a thick layer of cinnamon sugar on the outside of the cake. Serve with a drizzle of caramel sauce {if desired}. Cover and store at room temperature for up to 5 days.
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- Don't over bake the cake. Remove the cake from the oven as soon as a toothpick inserted near the center comes out with a few crumbs {but no raw cake batter} or when you press on the cake and it springs back.
- Allow the cake to cool for 10 minutes before inverting it from the pan. This will give it enough time to pull away from the sides of the pan.
- To store leftovers of the Churro Bundt Cake, cover it and store at room temperature for up to 5 days.
- To freeze it, allow the cake to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. The cake can be frozen for 2-3 months. When ready to eat, thaw it in the refrigerator overnight before serving.
Serving: 1slice | Calories: 437kcal | Carbohydrates: 58g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 527mg | Potassium: 62mg | Fiber: 1g | Sugar: 37g | Vitamin A: 651IU | Vitamin C: 0.03mg | Calcium: 137mg | Iron: 1mg