**There is an updated post on this recipe- if you’d like to see it, click here
I like to think of myself as sort of a “fancy” girl – I really love big, elaborate, overdone things….nothing gets me excited like getting a big fat present, or being on stage and getting one heck of an applause. Big, elaborate stuff is great…really; but honestly, it’s the simple little things that make me really happy. Simple things like my hubby getting home from work everyday (I get so excited when I hear the garage door opening); or having a fire going in my fireplace; my mom loading me up with all of her leftover Christmas decorations; watching my favorite Christmas movie with a mug of hot chocolate; the hot guy on Lost. It’s all about the simple things.
This cake is definitely one of those simple things that puts a big ‘ol smile on my face and a “mmmMMM!” on my lips. My mom’s Cinnamon Pound Cake.
I didn’t really have that much of an appreciation for this cake when I was a little younger. My mom would make it (usually around Christmas, or in the winter) and everybody just scarfed it up (um, yeah, ‘scarfed’ is a word) and went on and on about how good it was. I personally didn’t think it was all that great- I mean, I liked it alright…I just didn’t get the “wow” factor. Don’t know why. I was in high school…I had to be difficult – otherwise everybody would’ve been bored. It wasn’t until after I was married, and was having my parents and in-laws over for a nice dinner before Christmas that I ever made this cake on my own. I was searching for a really good dessert – something that would make everybody know in their heart of hearts that I was the best little wife and cook there ever was (I don’t think such a dessert exists…) and I kept coming up empty handed. Either it was too difficult or too simple. Finally I somehow decided on the cinnamon pound cake, and as it turned out, that cake was the perfect end to a mediocre dinner (I had only been married like, 2 months…I was still working on the whole “company over for dinner” thing. I think I served a casserole…hehe). It was so delicious with a big cup of strong coffee – everybody loved it. Including me! Somehow, my tastes had changed and I grew to love that cake in just one evening! Now I make it every single year….and it’s SOOOOOO good! And SOOOOOO simple!! And the best thing is, it tastes best in the morning with your coffee…I love cake for breakfast. This cake always gets rave reviews, no matter where I take it. I sent some to work with hubby and he said his coworkers went nuts over it. Try it! I promise you’ll love it!
Cinnamon Pound Cake
4 tablespoons sugar
2 tablespoons cinnamon
1 yellow butter cake mix (don’t use white cake mix – it has to be butter!)
1 package instant vanilla pudding
1/2 cup canola oil
1 – 8 oz. container sour cream (you can use reduced fat, but in my opinion, it doesn’t taste the same)
Preheat oven to 350 degrees and grease a bundt pan.
Mix the sugar and cinnamon together in a small bowl and sprinkle half of the mixture in the greased bundt pan – shake it all around to coat the entire pan. Mix cake mix with pudding, oil, sour cream, eggs and other half of cinnamon/sugar mixture. Pour into pan and bake for 45 – 50 minutes until springy. Cool for 20 minutes before taking out of pan.