Rochelle’s recipe book

Churros Cake

Name: Churros Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 servings
Ingredients: 1 box white cake mix ({13.25 ounces}); 1 ½ teaspoons cinnamon; ½ cup butter ({melted}); 3 large eggs; 1 ¼ cups water; ½ cup butter ({melted}); ¾ cup granulated sugar; 3 teaspoons cinnamon

10 servings

portions

15 minutes

temps actif

55 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 box white cake mix ({13.25 ounces})

1 ½ teaspoons cinnamon

½ cup butter ({melted})

3 large eggs

1 ¼ cups water

½ cup butter ({melted})

¾ cup granulated sugar

3 teaspoons cinnamon

Instructions

Preheat the oven to 350°. Spray a bundt pan liberally with nonstick cooking spray and set aside.

In a large bowl combine white cake mix, cinnamon, melted butter, water and eggs. Mix together using a hand held mixer {or by hand} for two minutes or until the batter is thick and mixed. Pour into the prepared Bundt pan and spread out into an even layer.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool on a cooling rack for 10 minutes. After 10 minutes, invert the cake onto a cake plate to cool completely.

While the cake is cooling, melt the butter and combine the granulated sugar and cinnamon together.

Brush the cake with the melted butter and cover with the cinnamon sugar mixture. I used all of the butter and almost all of the cinnamon sugar. You want a thick layer of cinnamon sugar on the outside of the cake. Serve with a drizzle of caramel sauce {if desired}. Cover and store at room temperature for up to 5 days.

Nutrition

Taille de Portion

1 slice

Calories

437 kcal

Lipides Totaux

22 g

Lipides Saturés

13 g

Lipides Insaturés

7 g

Acides Gras Trans

1 g

Cholestérol

105 mg

Sodium

527 mg

Glucides Totaux

58 g

Fibres Diététiques

1 g

Sucres Totaux

37 g

Protéines

4 g