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Cinnamon Breakfast Cake




Source of Recipe


The Cake Mix Doctor by Anne Byrn


List of Ingredients







Filling and Cake:

1/3 C. packed light brown sugar
2 tsp. ground cinnamon
1/2 C. chpped pecans or walnuts
1 pkg. (18.25-oz.) plain yellow cake mix (Duncan Hines)
1 pkg. (3.4-oz.) vanilla instant pudding mix
3/4 C. vegetable oil, such as canola, corn, safflower,
soybean, or sunflower
3/4 C. water
4 large eggs
1 tsp. pure vanilla extract


Glaze:

1 C. confectioners' sugar, sifted
2 T. milk
1/2 tsp. pure vanilla extract








Recipe



Place a rack in the center of the oven & preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour.

For the filling, place the brown sugar & cinnamon in a small bowl & stir until well combined. Set the bowl aside.

Sprinkle the pecans in the bottom of the prepared pan. Set the pan aside. Place the cake mix, pudding mix, oil, water, eggs & vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine & scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium & beat 2 minutes more, scraping the sides down again if needed. The batter should look thick & smooth. Pour one 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 the remaining filling over the batter. Pour the remaining batter evely over the top, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it is golden brown & springs back when lightly pressed with your finger, 58 to 60 minutes (I bake for less time). Remove the pan from the oven & place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake & invert it onto a rack. Allow it to cool completely, 30 minutes more.

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

***Store this cake, covered in aluminum foil or under a glass cake dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.