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

  • Filling and cake:

  • 1/3

    cup packed light brown sugar

  • 2

    teaspoons ground cinnamon

  • 1/2

    cup chopped pecans or walnuts

  • 1

    (18.25-ounce) package plain yellow cake mix

  • 1

    (3.4-ounce) package vanilla instant pudding mix*

  • 3/4

    cup vegetable oil, such as canola oil

  • 4

    large eggs

  • 1

    teaspoon vanilla

  • Glaze:

  • 1

    cup confectioners' sugar, sifted

  • 2

    tablespoons milk

  • 1/2

    teaspoon vanilla

Directions

Lightly spray a 12-cup Bundt pan with baking spray. If your baking spray does not include flour, then dust the oiled pan lightly with flour. Shake out the excess flour. For the filling, place brown sugar and cinnamon in a small bowl and stir until well combined. Set bowl aside. Sprinkle pecans in bottom of prepared pan. Set pan aside. Place cake mix, pudding mix, oil, 3/4 cup water, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop machine and scrape down sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. The batter should look thick and smooth. Pour a third of the batter into the prepared pan. Scatter half of the filling evenly over the batter. Pour another third of the batter evenly over the filling. Scatter remaining filling over the batter. Pour remaining batter evenly over the top, smoothing it out with the rubber spatula. Place pan on center rack of preheated 350-degree oven. Bake cake until it is golden brown and springs back when lightly pressed with your finger, 50 to 60 minutes (the darker your pan, the faster it will cook). Remove pan from oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert it onto a rack. Allow it to cool completely, 30 minutes more. Meanwhile, prepare the glaze. Place confectioners' sugar, milk and vanilla in a small bowl and stir until smooth. Place the cooled cake on a serving platter and spoon glaze over the top so that it drizzles down sides and into center of cake. Slice and serve.

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