Easy breakfast bundt cake

Step-by-Step Instructions

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   Making this Easy Breakfast Bundt Cake is surprisingly quick, thanks to the butter cake mix and instant pudding. Here’s how I do it step by step:

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   Combine Dry Ingredients: In a large mixing bowl, I start by combining the butter cake mix and the vanilla instant pudding. This gives the cake extra moisture and a soft, tender crumb.

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   Add Wet Ingredients: Next, I add the eggs, vegetable oil, water, and vanilla extract. Using a hand or stand mixer on medium speed, I beat everything together until the batter is smooth and creamy. The batter should be thick but pourable.

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   Prep the Bundt Pan: I lightly grease the bundt pan with butter or non-stick spray and sprinkle a little flour, making sure every nook and cranny is coated. This prevents sticking and ensures the cake comes out perfectly.

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   Preheat the Oven: I preheat the oven to 350°F (175°C).

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   Bake the Cake: The bundt cake goes in the oven for 50–60 minutes. I check doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready.

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   Cool the Cake: After baking, I let the cake cool in the pan for about 15 minutes, then gently invert it onto a cooling rack. I allow it to cool completely before adding the icing.

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   To keep the cake fresh:

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   At Room Temperature: Store in an airtight container for up to 3 days. I usually keep it covered with plastic wrap or a cake dome to maintain moisture.

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    Freezing: If I want to save slices for later, I wrap individual slices in plastic wrap and place them in a freezer-safe bag. They last up to 1 month. When ready to eat, I thaw them at room temperature or warm them slightly in the microwave.