Don’t think you pay your dentist enough? Well, I got the perfect cavity-inducing dessert just for you. This strawberry bundt cake alone could probably do the trick, but then I thought, “why not sweeten the deal a little bit more?”. The cinnamon glaze is not only pure sugar, it’s also pure goodness.
Strawberry Bundt Cake with Cinnamon Glaze
A delicious cavity awaits with this sweet cake recipe.
Equipment
- 1 Stand or hand mixer (optional)
- 1 Bundt cake pan
Ingredients
For the Strawberry Cake
- 2 boxes Pilsbury Strawberry Cake
- 6 eggs
- 1 cup vegetable oil
- 2 cups water
For the Cinnamon Glaze
- 1/2 cup powdered sugar
- 1/4 cup Cinnabon coffee creamer
- 1 tbsp Pure vanilla extract
Instructions
- Bake the cake per the box instructions.
- Once the cake is done cooking, allow it to cool for about 15 minutes.
- While the cake is cooling, combine all of the ingredients for the cinnamon glaze in a bowl. Using a mixer or a whisk, mix the ingredients well.
- Let the glaze mixture harden in the refrigerator for about 5 minutes.
- To avoid excess icing from filling the plate, place the bundt cake on a cooling rack right-side-up. Move the rack over your sink or place some lining under the rack to keep any excess icing from spilling.
- Drizzle the glaze over the top of the bundt cake and voila! Serve on your favorite dish.
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