Sugar and Spice Cake
1 box yellow cake mix
1 (3.5 ounces) box instant vanilla pudding
4 eggs
1/4 cup oil
3/4 cup water
1 cup sour cream
2 teaspoon almond flavoring
Sugar and cinnamon mixture (2 tbsp. sugar mixed with 1 teaspoon cinnamon) Fresh fruit (garnish) Whipped cream (optional garnish)
Preheat oven to 300 degrees. Spray bundt pan generously with a non-stick cooking spray. Sprinkle with sugar and cinnamon mixture and shake around to evenly coat pan. Combine all other ingredients in a large bowl until smooth – about 2 minutes. Pour into prepared bundt pan and bake for 45-50 minutes, or until toothpick comes out clean. Remove from oven and let cool for 5 minutes. After 5 minutes resting time, overturn cake onto a cooking rack and sprinkle more sugar and cinnamon mixture onto cake and replace pan onto cake and let “steam” for 5 minutes. Remove pan and cool completely to serve. Garnish with fresh fruit and whipped cream.
Sugar and Spice Cake (Slow Cooker)
1 box yellow cake mix
1 package (about 3 ounces) instant vanilla pudding
4 eggs
1 cup light sour cream
3/4 cup vegetable oil
1 cup water
Sugar and cinnamon mixture (1/4 cup sugar and 1 teaspoon cinnamon)
Combine all ingredients except sugar and cinnamon mixture by hand in a large bowl. Set aside. Sprinkle sugar and cinnamon mixture into a greased pan to use in slow cooker (a spring form pan, or slow cooker bake pan). Cover and cook on high heat 3 1/2 – 4 hours, or until done in the center. Remove pan from slow cooker and let rest for 5 minutes. Turn cake out onto serving platter and cool completely. Garnish with fresh berries and whipped cream.
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