If you love cinnamon, be sure to bookmark this recipe because it’s just bursting with it! This cake is one of my very favorite things around Christmas (and winter)- my mom used to make it every single Christmas and the whole family loved it. Now my sister and I both make it for our own families every Christmas. It’s wonderful for parties if you don’t want to take the same old cookies or candy, but still want something quick and easy (and of course impressive).
This cake is incredibly moist and just FULL of warm cinnamon flavor; a real treat during the holidays! Perfect after a delicious meal with a cup of hot coffee. If you’re looking for that perfect Christmas morning breakfast treat, this would be delicious! And it keeps beautifully, so feel free to make it a day or two before! This cake is Christmas to me and I just love it. In fact, I’ve posted it before, but it was a looong time ago and the pictures were just awful. I decided to feature it again, so that it might get the attention it deserves! Thanks Mommy, for a delicious recipe! 🙂
Cinnamon Pound Cake
-my mom’s recipe (I’m not sure where she got it from originally)
4 tablespoons sugar
2 tablespoons cinnamon
1 yellow butter cake mix (don’t use white cake mix – it has to be butter)
1 package instant vanilla pudding
1/2 cup canola oil
1 8-ounce container sour cream
4 eggs
Preheat oven to 350 degrees and grease a bundt pan.
Mix the sugar and cinnamon together in a small bowl and sprinkle half of the mixture in the greased bundt pan – shake it all around to coat the entire pan. Mix cake mix with pudding, oil, sour cream, eggs and other half of cinnamon/sugar mixture. Pour into pan and bake for 45 – 50 minutes until springy. Cool for 20 minutes before taking out of pan.
I love a nice bundt cake to sit out and I love cinnamon. Score.
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Comment by Chris — December 17, 2010 @ 11:12 AM
Davvero di un bell’aspetto questo cake, ciao
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Comment by stefania — December 18, 2010 @ 3:19 AM
oh yummy!
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Comment by Erin — December 18, 2010 @ 4:38 AM
I wish I would have seen this about 20 minutes ago before I made cinnamon muffins! I love cinnamon too so this pound cake is going to be a must try!
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Comment by Evan @swEEts — December 18, 2010 @ 7:49 AM
It looks so moist and soft, perfect!
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Comment by Jun — December 18, 2010 @ 9:54 AM
Oh this sounds good! I didn’t really like cinnamon until this year, but now I’m liking it more and more! And this cake sounds easy to make!
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Comment by Alina — December 18, 2010 @ 4:57 PM
I am always looking for great pound cake recipes. Thanks for posting this! Happy holidays!
-Kevin
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Comment by The Mighty Rib — December 19, 2010 @ 7:43 AM
hi.I bake this delicious cake tonight.it is best cinanmon cake recipe..thank you..
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Comment by balpare — December 19, 2010 @ 10:58 AM
Your plates are so pretty! And I love that gingerbread man mug in the background. Too cute!
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Comment by Leah — December 20, 2010 @ 11:40 PM
Mmm lady that looks so good! I love me some cinnamon. Thanks for sharing your mom’s recipe too! This time of year is all about giving. 🙂
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Comment by Lindsey @ Hot Polka Dot — December 21, 2010 @ 9:35 PM
What a yummy cake! Cute plates, girl. I have the same ones!
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Comment by Kelsey — December 21, 2010 @ 11:01 PM
Made this yummy cake yesterday. The family loved it! Thanks for the recipe..it will be a new favorite of ours.
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Comment by Charlotte — December 23, 2010 @ 10:00 AM
I made this delicious pound cake for Christmas dessert last year and it came out delicious and it was a hit! I accompanied it with jarred figs in syrup and dulce de leche. It was well worth making!
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Comment by Sherlly — January 15, 2011 @ 3:12 PM
Sherly- I’m so happy you enjoyed this! I bet it was delicious with figs and dulce de leche- wow!! Thanks for letting me know! 🙂
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Comment by amy — January 15, 2011 @ 3:26 PM
Hi… love your blog! What size box of pudding should I use?
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amy Reply:
April 5th, 2011 at 11:16 PM
Hi Saleta! Thank you! I just use the small box (at my store there are two sizes- small and large- I get the smaller size). Hope you enjoy!
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Comment by Saleta — April 5, 2011 @ 10:53 PM
This cake sounds fabulous….can’t wait to try it 🙂 You mention that “yellow butter cake mix” should be used–I’ve been looking and can’t find anything other than yellow cake mix..is that the same thing? If it’s not, any suggestions on what else I can use?
Thanks so much.
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amy Reply:
July 2nd, 2011 at 10:51 AM
You might also look for a “golden butter” mix, but if you can’t find it just use a yellow mix. No worries! Enjoy!!
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Comment by CocoNat — July 2, 2011 @ 7:37 AM
I made this cake for a holiday party in the form of a Christmas Ginger Bread House pan. Everyone loved it. Nice change from the ordinary ginger cake. Thanks
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Comment by Pat — December 19, 2011 @ 5:35 AM
Instead of canola oil would it be ok to use vegetable oil or maybe olive oil? Trying to avoid a trip to the store. Thanks!
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amy Reply:
January 11th, 2014 at 9:00 PM
Vegetable oil would be just fine!
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Comment by Sh — January 11, 2014 @ 7:37 PM