Sunday, July 14, 2013

Cinnamon Breakfast Cake

Filling and Cake:

1/3 c. packed brown sugar
2 t. ground cinnamon
1/2 c. chopped pecans
1 package plain yellow cake mix
1 package (3.4 oz) vanilla instant pudding mix
3/4 c. vegetable oil
3/4 c. water
4 large eggs
1 t. vanilla extract


1 c. powdered sugar, sifted
2 T. milk
1/2 t. vanilla extract

Preheat oven to 350.  Mist a Bundt pan with baking spray.  Dust with flour; shake out excess flour.

For the filling, place brown sugar and cinnamon in small bowl and mix well.  Set aside.

Sprinkle pecans in bottom of pan.  Set aside.  Place cake mix, pudding mix, oil, water, eggs, and vanilla in large mixing bowl.  Blend with mixer on low speed for 1 minute.  Scrape down sides of bowl.  Increase mixer speed to medium and beat for 2 minutes more.  Pour 1/3 of batter into pan; scatter 1/2 of filling over batter.  Pour another 1/3 of batter evenly over filling.  Scatter remaining filling over batter.  Pour remaining batter over top, smoothing it with rubber spatula.  Place pan in oven.

Bake until cake is golden and springs back when lightly pressed with finger, 58-60 minutes.  Remover pan from oven and place on wire rack to cool for 20 minutes.  Run a long, sharp knife around the edge of the cake and invert it onto a rack.  Allow it to cool completely, around 30 minutes more.

Prepare the glaze.  Place powdered sugar, milk, and vanilla in small bowl and stir until smooth.  Place the cooled cake on a serving platter and spoon the glaze over the top so that it drizzles down the sides and into the center of the cake.  Slice and serve.

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