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Cinnamon Bliss Cake

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Why I Love This Recipe

This an adaptation of a cupcake recipe from the Cake Mix Doctor -- I added a couple extra cinnamon-sugar infusions and was pretty pleased with how it turned out! Don't overcook -- it should be very moist and literally melt in your mouth!

Ingredients You'll Need

1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 1/4 cups whole milk
3/4 cup vegetable oil
3 large eggs
1 tablespoon ground cinnamon

Cinnamon Sugar Mix
4 Tbsp sugar
1 tsp cinnamon

Cinnamon Sugar glaze
1/4 cup butter
4 Tbsp sugar
1 tsp cinnamon

1 1/2 tubs whipped cream cheese frosting
3/4 tsp cinnamon


Preheat oven to 350F. Grease 9x13in pan.

Combine cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. After scraping sides of the bowl, increase mixer speed to medium and blend 1 1/2 to 2 minutes more-- the batter will look thick but well combined.

Pour 1/2 batter into pan. Sprinkle Cinnamon Sugar Mix on top, then cover with remaining cake mix.

Bake until cake is golden and fork comes out *almost* clean, about 30-32min.

Place pan on a cooling rack for at least 25min.

Punch small holes about 1-2 inches apart throughout cake. Melt butter on stovetop, stirring in the cinnamon and sugar until well-blended. Pour overtop the cake evenly and allow to sink in and cool for at least one hour. (Note: you can double this glaze and punch holes on both the bottom of the cake and the top and butter glaze both for extra buttery goodness!)

To prepare the frosting, simply stir the cinnamon into the frosting until well-mixed. Frost cake evenly, and enjoy!

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