Churro Bundt Cake
Indulge in the irresistible fusion of two beloved treats with our Churro Bundt Cake recipe!
Combining the sweet simplicity of white cake mix with the warm, comforting flavors of cinnamon, this dessert is a delightful twist on a classic fair favorite. Each bite delivers a burst of cinnamon goodness, perfectly complemented by a golden caramel drizzle.
Whether you’re celebrating a special occasion or simply craving something sweet, our Churro Bundt Cake is sure to become a new favorite in your recipe book.
Yield
Conversions
Ingredients
1
15.25 oz. box of white cake mix
¾
cups granulated sugar
5
tsp cinnamon
1
cups butter
3
eggs
1¼
cups water
caramel drizzle sauce for garnish
(optional)
Preparation
Preheat oven to 350 degrees.
Combine white cake mix, 1/2 cup of melted butter, 2 teaspoons of the cinnamon, 3 eggs, and water in a bowl. Mix either by hand or with a mixer until batter is fully combined and thickened. This should take about 2 minutes.
Pour the batter in a greased bunt cake pan and ensure the mixture is evenly spread out.
Bake for 35- 40 minutes. Ensure the cake is fully cooked by checking with a toothpick.
Let cake cool for 10 minutes
Invert pan onto a plate and remove the cake from the mold.
As the cake is cooling, melt the remaining 1/2 cup of butter.
Combine the sugar and remaining 3 tsp of cinnamon.
Brush on the butter, and sprinkle on the sugar and cinnamon mixture, allowing the butter to act as it’s glue.
Finally, add caramel drizzle as desired
