This cinnamon-vanilla studded cake, topped with a luscious cinnamon whipped cream frosting and a fried funnel cake, tastes identical to the carnival favorite! You'll love this cake!
Ingredients
1 box Golden Vanilla cake mix, plus ingredients on back of box
3 tsp cinnamon, divided
Pinch nutmeg
2 tubs vanilla Cool Whip Frosting, thawed
Funnel Cake Ingredients (either from your favorite recipe or from a boxed mix)
Powdered sugar
Instructions
Preheat oven to 350 degrees F. Liberally grease two 6" cake pans with cooking spray. In a large bowl, prepare the cake mix according to package directions, stirring in ONE teaspoon of cinnamon and the pinch of nutmeg into the batter to combine. Pour the cake batter evenly among the cake pans.
Bake for approx. 30-35 minutes or until golden brown and a toothpick inserted near the center comes out mostly clean. Cool completely.
Once the cakes have cooled, slice each one in half horizontally. Trim off the domed tops, if needed. Place one of the now four cake rounds onto a plate. To prevent frosting smudges, lightly tuck some wax paper around the edges of the cake.
In a large bowl, dump out the Cool Whip Frosting and add the remaining two teaspoons of cinnamon; gently fold to combine. Add a generous dollop of frosting on top of the first cake layer; spread to edges. Add the second layer and repeat this pattern until all the cake layers have stacked four-high.
Continue to frost the sides of the cake and the top of the cake evenly, smoothing out the frosting as you go. Once the cake has been frosted, pop it in the fridge while you prepare your funnel cake.
Prepare your funnel cake according to recipe or package directions; cool on a paper-towel lined plate. Carefully take the still-slightly warm funnel cake and put it on top of the frosted cake. Dust copiously with powdered sugar. Serve!
This cake is best served the same day its made, as the funnel cake on top will gradually become softer and potentially soggy.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/?p=5147