This post is sponsored by Krusteaz
Its that time of year when the oven is constantly running in our house. Baked goods are just flowing through the kitchen. This week I’m sharing a Raspberry Cinnamon Bundt Cake.
I’m taking a spin on Krusteaz Cinnamon Crumb Cake Mix, cutting out a lot of the busy work of measuring and sifting. Which is my LEAST favorite thing to do when baking. One wrong move and your entire batch can go south real fast!
I always love using Krusteaz mixes. Not only are their mixes always on point, they also make baking so much more enjoyable. It allows my creative juices to flow and put little twists on their already great mixes.
For this recipe, I’m using two boxes of the mix to make sure I’ll have enough fill up my Bundt pan. One box will get you about half way, so definitely grab two.
I also put together a super simple buttercream frosting, combined with some of the crumb mix from the Krusteaz Cinnamon Crumb Cake Mix really makes this an amazing treat!
I added fresh raspberries to give this a wonderful flavor that really gets you into that holiday mood. I don’t know why but fruity breads always remind me of Christmas morning.
I’ll always remember waking up in the morning to having fresh baked breads from my mother for us to snack on to hold our appetites over while we rummage through our presents. Then after presents it was always time for eggs and bacon. This will get used for exactly that. Its those little traditions that really make this holiday season that
Raspberry Cinnamon Bundt Cake
FOR THE CAKE
- 2 boxes krusteaz Cinnamon Crumb Cake Mix one package of cinnamon topping (included) set aside
- 1 1/3 cups water
- 2 eggs
- 8 oz raspberries
FOR THE BUTTERCREAM FROSTING
- 2 cups powdered sugar
- 2 tbsp butter softened
- 3-4 tbsp whole milk
- 1 tsp vanilla
- Preheat Oven to 350˚F, stir together water, eggs and Krusteaz Cinnamon Crumb Cake Mix until moistened.
- Grease a Bundt cake mold with butter. Sprinkle about 1/3 cup of the cinnamon topping in the pan and add about 2-3oz of raspberries. Pour half of the batter into the pan.
- Add in another 2/3 cup of cinnamon topping along with the rest of the raspberries. Top with the remainder of your batter. Bake for 35-45 minutes, until a cake tester inserted in the center comes out clean.
- While your Bundt cake is cooking, make the frosting. in a stand mixer, on low speed, mix together powdered sugar, butter, milk and vanilla until smooth. Set aside.
- When your Bundt cake is done, let cool for about 5 minutes, then remove from the pan. Let cool on a wire rack for another 10 minutes. Drizzle buttercream frosting over the top and sprinkle with the remaining cinnamon topping. Store in an airtight container.