Crunchy Bundt Cake #

(by Shirley McNevich)

3/4 cup crushed Wheaties cereal (measure AFTER crushing)
1/2 tsp. cinnamon
1 box white angelfood cake mix

In a bowl add crushed Wheaties and cinnamon--stir with a spoon to mix. In a
mixer, prepare the angelfood cake mix according to box directions. Once
batter is ready, remove bowl from mixer--add the Wheaties/cinnamon mixture
to the cake batter--stir. Pour batter into an UNgreased bundt cake pan. Bake
at 350 degrees for the time listed on the box directions.

 

Continue to:

• prev: Quick Potato Pancakes #
• Index
• next: Chocolate Meringue Pie #

Other Recipes:

• Mushroom Macaroni and Cheese #
• Eggplant Parmesan #
• Kitchen Sink Cookies #
• Chocolate Meringue Pie #
• Double Batch Brownies #
• Ham & Broccoli Stovetop Noodles #

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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frosting, candy, side dish, pudding, fudge, bread, entree, cooking, recipes, cake, pie, icing, cookies, beverage, dessert, soup, food