If you’ve been following me for any length of time, you’ve probably read about my Grandma before. I spent a lot of time with her when I was young and I learned a lot sitting on a stool in her kitchen.

Grandma loved to cook and bake and she was really good at it. She made things from scratch, used local, mostly homegrown ingredients, but she also knew how to whip up an amazing cake using a mix from the store.

One of my favorite recipes of her’s was always her cinnamon swirl bundt cake. It used a yellow cake mix with a few added ingredients, including butter extract, which I used to think was very, very odd. But that cake was oh, so good!

Fast forward to my family’s gluten free and mostly paleo days and my trying to create a really fast, but still really yummy dessert for a potluck. When I’m out shopping, I will pick up gluten free baking mixes when I find them on sale because I use them for kids parties, school events, etc. and so I almost always have some sort of mix on hand. The day I came up with this recipe, I found that I had several yellow cake mixes and so decided to try to fancy up one of those.

As things started to come together, I didn’t think one bit about Grandma’s bundt cake, but when I took that first bite, it took me straight back to her kitchen. This cake tastes just like the one she used to make.

This cake is fast and easy to make, will wow your crowd, and is perfect for all those spring and summer picnics coming up. This would be lovely on a cake stand for your Easter brunch as well! I hope you enjoy it as much as my family does.