Raspberry Cinnamon Bundt Cake

Prep 10 Minutes
Total Time 50 Minutes
Servings 8-12 servings

Ingredients

2 boxes krusteaz Cinnamon Crumb Cake Mix one package of cinnamon topping (included) set aside

one package of cinnamon topping (included) set aside

1 1/3 cups water

2 eggs

8 oz raspberries

2 cups powdered sugar

2 tbsp butter softened

3-4 tbsp whole milk

1 tsp vanilla

  1. // Preheat Oven to 350˚F, stir together water, eggs and Krusteaz Cinnamon Crumb Cake Mix until moistened.
  2. // 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.
  3. // 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.
  4. // 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.
  5. // 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.