Preheat your oven to 350°F/180°C/Gas 4. Spray a 9-inch bundt cake pan well with non-stick baking spray and set it aside.

Place the corn kernels and vanilla extract into a food processor and mix on high until the corn has broken down.

Use an electric handheld or standing mixer, to mix together the honey cornbread mix, egg, vegetable oil, and creamer until fully combined. Add the blended corn and vanilla to the bowl and mix until combined.

Pour the cake batter into the prepared bundt pan and bake in the center of the preheated oven for 45-50 minutes, or until the cake is a golden color. TIP! You can check for doneness by inserting a cocktail stick or skewer into the center of the cake, which should come out clean when the cake is cooked through. If further cooking is required, cover the pan with aluminium foil and bake for a further 5-10 minutes.

Remove the cake from the oven and let it cool to room temperature in the pan. Flip the bundt cake pan to remove the baked cake and transfer it to a serving plate.

Place the water, brown sugar, cornstarch, cinnamon sticks, and cloves into a medium saucepan and whisk to combine. Place on high heat and bring to a boil before reducing to medium heat and simmering for 25 minutes. Use a fine-mesh strainer to strain the cinnamon syrup into a bowl. Discard the cinnamon sticks and cloves. Set the syrup aside to thicken and reach room temperature.

Place the powdered sugar, Cinnamon Churro Creamer, and vanilla extract into a bowl, and use an electric handheld or standing mixer to whisk the mixture until combined and smooth.

Use a fork to poke holes into the top of the cooked and cooled cake. Slowly pour half of the cinnamon syrup on top of the cake. The remaining syrup can be used for serving.

Pour the icing on top of the cake, and set the cake aside for 30 minutes before serving.

To serve, place a slice of cake on a plate, add a little cinnamon syrup, with additional whipped cream, and a slice of lime for garnish, if desired.