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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cinnamon Nut Cake Recipe

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This recipe for Cinnamon Nut Cake is from Kathy's Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 package butter cake mix
1 package French vanilla pudding (instant)
¾ cup canola or vegetable oil
¾ cup water or milk
4 eggs
1 tsp vanilla
1 tsp butter flavoring

Filling::
¾ cup finely chopped pecans
¼ cup sugar
2 tsps cinnamon

Glaze:
1 cup confectioners' sugar
2 tbsps milk
½ tsp butter flavoring
½ tsp vanilla
Directions:
Directions:
Preheat oven to 350ºF.

Cake:
Combine the dry ingredients in the large mixer bowl. Using the paddle attachment, add the oil, water or milk, and eggs (one at a time), scraping down bowl after each addition. Add vanilla and butter flavoring. Beat the mixture on medium high speed for 8 minutes.

Filling:
In a small bowl, combine the pecans, sugar, and cinnamon.

Glaze:
Combine sugar, milk, butter flavoring, and vanilla. Set aside until cake is cooled and out of pan.

In a greased and floured tube or bundt pan, add layer of butter cake mixture, layer of filling alternatively until all ingredients are gone.

Bake for 45 minutes or until cake tester inserted into cake comes out clean. Cool in pan for 10 minutes. Turn out onto cake platter and cover with glaze.
Personal Notes:
Personal Notes:
This was a favorite of Mom's. I went for years not making it, but then when I fixed it for Marsha and David, we all remembered how much we loved this recipe.

 

 

 

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