Cinnamon Bundt Coffee Cake

I received this recipe from my MIL years ago. It is a moist and delicious cake that has become one of our favorites! The cake glaze seen here is made with butter, whipping cream and powdered sugar. You can lighten that up and make it with just milk and powdered sugar, but it will not be as thick. Both ways are good. A slice of this cake is perfect when paired with a cup of hot coffee! :)

Recipe from Darlyn

Cake Batter:
1 yellow cake mix
1 box instant vanilla pudding
3/4 cup oil
3/4 cup water
4 eggs
1 tsp. vanilla extract
1 tsp. almond extract

Cinnamon Sugar Mixture:
1/4 cup sugar
2 tsp. cinnamon

Cake Glaze:
1/4 cup butter
2 cups powdered sugar
2 tbsp or more of heavy cream
extract/flavoring

Mix together all the cake batter ingredients making sure the eggs are well beaten. Grease and flour a bundt pan. Alternate layers of batter and cinnamon sugar mixture, starting and ending with cake batter.
Bake at 350 degrees for 35-40 minutes. Do not over-bake, or the cake with not be moist. Let the cake cool completely before adding glaze.

To make glaze melt 1/4 cup (4 tablespoons) of butter in a saucepan or microwave.
Add the melted butter to 2 cups of powdered sugar in a medium size bowl.
Add 2 tablespoons of heavy cream.
If desired, add 1/4 teaspoon of almond extract or 1/2 teaspoon of vanilla for flavor.
Beat until smooth and creamy. Continue adding heavy cream by the tablespoons until you reach your desired consistency. Drizzle over a cooled cake.

I like to keep the cake refrigerated, but you don't have to.