This Churro Bundt Cake is the perfect blend of two desserts - churros and bundt cake! The soft, fluffy cake bursts with cinnamon and vanilla flavors like a traditional churro.
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What makes this recipe irresistible
I love the crunchy cinnamon sugar topping that is on churros. So, with this bundt cake recipe, I decided to duplicate that crunch and coat the cake in cinnamon sugar. It was worth it! Delicious!
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- yellow cake mix
- instant vanilla pudding
- vanilla yogurt
- vegetable oil
- eggs
- ground cinnamon
- brown sugar
- granulated sugar
- butter
- Nonstick cooking spray and flour to prep the bundt pan.
Step-by-step instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven to 350 degrees. Grease and flour the bundt pan, really well.
- Mix the streusel ingredients; combine ¾ cup brown sugar with 1 teaspoon cinnamon.
- Add the cake mix, yogurt, pudding mix, 1 teaspoon cinnamon. Add the cup oil. Beat the mixture on low until just combined.
- Add eggs one at time and increase the mixer speed to medium. Beat until light and fluffy.
- Spoon half the mixture into the prepared bundt pan. Add the streusel in the center of the batter. Spoon the remaining batter over the streusel.
- Bake in the preheated oven for 45-50 minutes.
- While the cake is baking, mix together the churro sugar for the outside of the cake.
- Invert the cake onto a cake plate or stand.
- Brush the butter all over the cake while the cake is hot. Then using your hands, press the churro sugar over the cake.
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Essential tools for this recipe
- bundt cake pan
- electric mixer
- cake plate or stand
- pastry brush
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Frequently asked questions (FAQ)
The difference is that a pound cake is usually made with a pound of butter, sugar, and flour. However, bundt cakes have different ingredient ratios.
Yes, this can be made as a sheet cake. You may want to double the streusel and be generous with the churros sugar when you top the cake!
Deb’s tips for the perfect dish
I've found that it's best to grease and flour your bundt cake pan over the sink because it can get messy.
- Don't overmix your cake batter. You should mix for no more than two minutes total. Overmixing will give you a dense dry cake.
- Allow the cake to cool for about 10 minutes before you place it on the cake stand. It is less likely to break to split if it's warm when you invert it.
How to store leftovers
Storage - Store the leftover churro cake in an airtight container or cake plate at room temperature for up to 4 days.
Freezer - I love to freeze individual slices of cake. Wrap them in plastic wrap and then store them in a freezer bag in the freezer for up to three months. Thaw on the counter for a couple of hours.
More recipes you’ll love
I don't know about you, but I love the simplicity of bundt cakes. Some of my favorite bundt cakes to make are Pistacho Nothing Bundt Cake, Apple Spice Bundt Cake, and of course Chocolate Chip Bundt Cake. They are all delicious!!
Are you a fan of bundt cake? I would love for you to leave me a comment and let me know what your favorite bundt cake is.
Churros Bundt Cake
Equipment
- 1 bundt pan
Ingredients
- 15.25 ounce package yellow cake mix
- 3.4 ounce package vanilla pudding
- 1 cup vanilla yogurt
- 1 cup vegetable oil
- 4 large eggs
- 3 teaspoons cinnamon (divided)
- 1 ¼ cup brown sugar
- ¼ cup white sugar
- ¼ cup butter melted
- ¼ cup flour and non-stick cooking spray to prepare the cake pan
Instructions
- Preheat the oven to 350 degrees. Grease and flour the bundt pan. Make sure you get everywhere- all the little nooks and crannies set aside.
- Prepare the streusel for the inside of the cake. In a small bowl, combine ¾ cup brown sugar with 1 teaspoon cinnamon. Mix well, set aside.
- In a large mixing bowl, add the cake mix, yogurt, pudding mix, 1 teaspoon cinnamon and one cup oil. Beat the mixture on low until just combined. It will be quite thick.
- Add eggs one at time, mixing well between each addition.
- Increase the mixer speed to medium and beat 2 to 3 minutes until the batter is light and fluffy.
- Spoon half the mixture into the prepared bundt pan. Even it out with the back of the spoon. Next add the streusel in the center of the batter. I used a small spoon. Try to keep it in the center of the batter. Spoon the remaining batter over the streusel and even out the batter.
- Pop the bundt pan on the counter a couple of times to remove any air bubbles and pockets of air.
- Bake in the preheated oven for 45-50 minutes. Or until a toothpick inserted in the center comes out cleanly. Remove the cake from the oven, place it on a cooling rack for 10 minutes.
- While the cake is baking, mix together the churro sugar for the outside of the cake. In a small bowl, combine the remaining ½ cup brown sugar, white sugar and 1 teaspoon cinnamon.
- After 10 minutes, invert the cake onto a cake plate or stand.
- Brush the butter all over the cake while the cake is hot. Then using your hands, press the churro sugar over the cake. Be sure to hit all the nooks and crannies!
- Slice and enjoy! This is great as is, topped with ice cream, or a chocolate or whiskey sauce.
Lois says
I have eaten this and it is just the Best. We love it!
Debra Clark says
That's high praise, thank you for sharing Lois!