Cinnamon Breakfast Cake

Cinnamon Breakfast Cake
Cinnamon Breakfast Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    Cup Brown Sugar, firmly packed

  • 2

    tsp. Ground Cinnamon

  • 1/2

    Cup Pecans or Walnuts, chopped

  • 1

    Pkg, Yellow Cake Mix

  • 1

    Pkg. Vanilla Instant Pudding

  • 3/4

    Cup Vegetable Oil

  • 3/4

    Cup Water

  • 4

    Large Eggs

  • 1

    tsp. Vanilla

  • Glaze:

  • 1

    Cup Powdered Sugar, sifted

  • 2

    Tbs. Milk

  • 1/2

    tsp. Vanilla

Directions

Preheat oven to to 350 degrees. Lightly grease and flour a 12 cup Bundt cake pan. For the filling, place the brown sugar and cinnamon in a small bowl and stir until well combined. Set the bowl aside. Sprinkle the pecans in the bottom of the prepared pan. Place the cake mix, pudding mix, oil, water, eggs and vanilla in a large mixing bowl. Beat with an electric mixer for 3 minutes. Pour 1/3 of the batter into the prepared pan. Scatter 1/2 the filling evenly over batter. Pour another 1/3 of the batter evenly over filling. Scatter the remaining filling over the batter. Pour the remaining batter over the filling smoothing out with a spatula. Bake for 58-60 minutes or until the center springs back when lightly touched. Cool in pan for 20 minutes then turn out onto a wire rack to cool completely. Meanwhile prepare glaze. Place the powdered sugar, milk, and vanilla in a small bowl and stir until smooth. Place the cooled cake on a serving plate and drizzle glaze over the top and down the sides. Slice and serve.

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