Prep a bundt pan with nonstick spray and if needed a silicone pastry brush.

Make sure to get all the nooks and crevices as well as the tube for easy release.

Use Cinnamon and mix it with sugar in a bowl and set aside. Stir well to combine.

In a large mixing bowl, place cake mix and egg.

Mix on medium speed for 30 seconds to combine.

Next, add in 5 Tbsp of butter.

Then 1/4 C of Applesauce with cinnamon.

Now mix for 30 seconds more to combine.

Once ingredients are combined, mix for 3 minutes on medium speed.

Pour 1/2 the batter into the pan.

Now add cinnamon-sugar mixture atop the 1/2 batter that is poured.

Next, run a toothpick through the cinnamon to swirl.

Then use the other 1/2 batter to the top

Transfer bundt pan to the oven and bake for 35 minutes (or until a toothpick comes to clean in the center)

When you remove the bundt cake, allow it to set up for 15 minutes and not longer or the cake will stick.

Then, loosen edges as discussed in the post.

Next, Flip onto a cooling rack.

Combine confectioner's sugar and water.

You want to make this thinner, for drizzling.

Add water a tablespoon at a time, until the consistency of the icing is drizzle-worthy.

This could be up to 6 tablespoons of water, just add one at a time and wait a minute in between to see how the icing is turning out.

Next, divide the icing into 2 separate containers and add coloring - one yellow and one green.

Icing The Cinco de Mayo Fiesta Cinnamon Bundt Cake

Once the cake is completely cooled, it is time to ice it.

Using a spoon or a fork, drizzle icing, one color at a time across the cake.

For a more festive look, scatter with leftover colorful jelly beans or skittles.

Enjoy~