I can’t wait to share this amazing recipe for spicy cinnamon nut cake using our favorite ingredient, coconut oil! My mom adapted it from Paula Deen’s recipe here.
Spicy Cinnamon Nut Cake
Ingredients
- 1 (18-ounce) package white cake mix
- 1 (4 serving) package instant vanilla pudding mix
- 1 cup vanilla yogurt
- 4 eggs, beaten
- 1/2 cup coconut oil (melted)
- 5 tablespoons sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped mixed nuts
Instructions
- Preheat oven to 350 degrees F.
- Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and coconut oil and beat together well. In a separate bowl, combine sugar, cinnamon, and nuts. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.
- Then my mom drizzled a yummy sugar drizzle on top that gave some extra yumminess. Just make a really thin frosting and drizzle away!
Enjoy!
To read more about our favorite ingredient, check out this post all about coconut oil:
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