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!)