Directions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan generously.
In a large mixing bowl, combine:
- Cake mix
  
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- Vanilla pudding mix
- Brown sugar
- White sugar
- Cinnamon
  
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Add the eggs, water, and oil. Mix using an electric mixer on medium speed until smooth and well blended (about 2 minutes).
Pour batter into the prepared bundt pan and smooth the top.
Optional: Sprinkle a cinnamon-sugar mix over the top for a crunchy crust after baking.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then invert onto a serving plate and let it cool completely.

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Slice and serve as-is, or top with whipped cream, ice cream, or fresh fruit.

Tips & Variations

Replace water with milk or brewed coffee for extra richness.
Add 1/2 cup sour cream for an ultra-moist texture.
Stir in chopped nuts or mini chocolate chips to the batter for added texture.

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Want to turn it into a high-protein snack? Add a scoop of unflavored protein powder and reduce cake mix slightly.
For a keto version, use almond flour mix and sugar-free pudding mix.

Room Temperature: Store covered for up to 3 days.
Refrigerator: Keeps well for up to 6 days in an airtight container.

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Freezer: Wrap slices individually and freeze for up to 2 months. Thaw and reheat gently in microwave or oven.