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+ servings
Serving a slice of churro bundt cake.
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4.41 from 137 votes

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
Cook Time40 minutes
0 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 437kcal

Ingredients

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

Instructions

  • 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.

Notes

    • 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.
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Nutrition

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