Gluten, Nut, and Peanut-Free Cinnamon Cake Heaven

In pre-gluten-free life, one of my favorite dishes my mom made was a cinnamon cake.  We are talking cinnamon nirvana here!  It was good for dessert, but also made for a particularly sinful breakfast if you pair a slice with a steaming cup of coffee or hot chocolate.

It had the perfect combination of sugary sweet cinnamon, moist filling, delicious taste, and beautiful presentation to boot.  The original recipe called for a butter cake mix of your choice, cinnamon, sugar, eggs, vanilla pudding mix, and water.  As you might have already noticed, this can create a problem for those of us with gluten, nut, and peanut allergies.

So what’s a girl to do?  Give up hope?  Not this girl…no way, no how.  All that recipe needs a little tweaking here and there and it is the perfect addition to your dinner table.

I made my gluten, nut, and peanut-free version this weekend and it was fabulous.  Even my sometimes food-snob husband (I say it with love) dug into this cake and actually requested seconds!  Mission accomplished!

Gluten, Nut, and Peanut-Free Cinnamon Cake Recipe

  • 1 gluten, nut, peanut free vanilla cake mix (Betty Crocker Gluten Free Vanilla Cake Mix works for my family)
  • 1 cup of butter
  • 3/4 cup of water
  • 3 eggs
  • 3/4 of one small package Jell-O brand instant vanilla pudding mix
  • Directions:  Beat ingredients for 6 minutes and pour into a greased bundt pan.  Then sprinkle cinnamon and sugar on top of the cake and use a knife to swirl it through the batter in the bundt pan.  Bake for 40 minutes at 350 degrees.  Let cool for 10 minutes.  Dump cake out onto a dinner plate to finish cooling.

Bon appetite!  I hope you enjoy this recipe as much as my family does!  (Oh…and thanks, Mom…nobody makes cinnamon cake like you do!)

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One thought on “Gluten, Nut, and Peanut-Free Cinnamon Cake Heaven

  1. Pingback: My Favorite Thanksgiving Recipes | The Food Allergy Mom

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