1 box of white cake mix (I used Pillsbury classic white)
2 small instant vanilla puddings (I used Jell-o brand)
1/2 cup vegetable oil
1 1/4 cups water
2 Tbsp. cinnamon (I highly recommend using Saigon cinnamon)
1/3 cup butter, softened
3 cups powdered sugar
1 Tbsp. cinnamon (again, I really recommend using Saigon cinnamon)
4 Tbsp. milk (you may want a little more if you like your frosting on the thinner side)
1/2 tsp. vanilla
Preheat oven to 350 degrees F. Generously grease your bundt pan. I use the Baker's Joy brand spray. In your mixing bowl add cake mix, pudding mixes, vegetable oil, water, eggs, and 2 Tbsp. cinnamon. Mix with a hand held electric mixer. Evenly pour batter into your prepared bundt pan. Bake for 42-45 minutes or until an inserted toothpick comes out clean. Now let your cake rest 10 minutes then invert it onto your serving plate and allow it to finish cooling.
In another mixing bowl add softened butter, powdered sugar, and milk and mix with electric mixture until creamy. Then mix in vanilla and 1 Tbsp. of cinnamon. Add in any more milk you'd like to get the frosting to your desired consistency. Frost cake once cooled.
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