German Butter Bundt Cake

• FOR THE CAKE:
• 1 box Yellow Cake Mix (18 Ounce Box)
• 1 box ( 3 Oz Box) Vanilla Instant Pudding And Pie Filling Mix
• 3/4 cups Oil
• 3/4 cups Water
• 2 teaspoons Butter Flavoring
• 1 teaspoon Vanilla
• 4 whole Eggs
• FOR THE FILLING:
• 1/2 cups (Up To 3/4 Cup) Chopped Nuts
• 1/4 cups Sugar
• 2 Tablespoons Cinnamon
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 2 Tablespoons Milk
• 1/2 teaspoons Vanilla
• 1/2 teaspoons Butter Flavoring

1. Preheat oven to 350 F.
2. In the bowl of a stand mixer beat the cake ingredients until mixed well, adding eggs one at a time.
3. Grease a bundt pan well, and pour in one third of the cake batter.
4. In a small bowl mix together filling ingredients, and layer 1/2 of the filling, 1/2 of the remaining cake batter, remaining filling, and remaining cake batter into the pan.
5. Bake at 350 F for 45 minutes. Cool the cake just a bit then invert onto serving platter.
6. Combine glaze ingredients in a bowl and whip to combine. Drizzle over the top of the cake while cake is still warm.
7. Note: This cake only gets better as it sits!

cake, mix, vanilla, oil, water, butter, vanilla, eggs, filling, nuts, ubc, cinnamon, powdered sugar, milk, vanilla, butter

Taken from tastykitchen.com/recipes/desserts/german-butter-bundt-cake/ (may not work)