Cinnamon Swirl Bundt Cake
1 pkg. yellow cake mix (I used white)
1 pkg. vanilla instant pudding
3/4 c. canola oil
3/4 c. water
1 tsp. vanilla
1 cup chopped nuts (walnuts, pecans, or any other baking nut)
1 cup cinnamon and sugar mixture
Mix together all ingredients at high speed for 8 minutes (this just seemed too long, so I only mixed for about 4 minutes). Grease bundt pan well with a pastry brush (or a good 'ol paper towel with butter smeared on it). Sprinkle 1 cup chopped nuts into pan; spread around. Nuts will cling to grease! Place 1/3 batter in pan; sprinkle with connamon and sugar mixture (and I added some of the nuts). Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar (more nuts). Place remaining 1/3 of batter in pan. Bake at 350 degrees for 1 hour or more, until pick inserted in center comes out clean. Cool and turn over onto cake plate.
I really wanted to keep the chocolate cake to eat myself, but knew that I would eat the whole thing. I'll just have to make another one.
They were both easy to make, though slightly modified from their internet recipes, as usual.