Churros Bundt Cake

Tender yellow cake topped with cinnamon sugar streudel.

Tender yellow cake with a swirl of cinnamon sugar streusel. Finished with a brush of butter and more cinnamon sugar, serve with a scoop of vanilla ice cream of whipped cream!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Cooling Time 10

Total Time 1 5

Servings servings

Calories 342kcal

Author Deb Clark

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.

Notes

If you want to avoid the sugar going everywhere. Stand over the sink while you're pressing the sugar onto the sides of the cake. It's gonna get messy and that's ok! More is better than less. Be generous with the sugar!

Nutrition