CINNAMON ROLL BUNDT CAKE

Confession: I positively love to eat cake for breakfast, and especially coffee cake. Back in college, I became hooked on a certain cake that was only available for breakfast on the weekends, a recipe that included two rich yellow cake layers with a spicy pecan-streusel mixture nestled inside. It was pure heaven! Ever since those (long-ago) days, coffee cakes are one of my favorite sweet treats to make and enjoy, and today, I am sharing one of my all time coffee cake recipes: Cinnamon Roll Bundt Cake. This recipe takes all of the delicious elements of a cinnamon roll and combines them in cake form–including a tangy cream cheese glaze that is unbelievably good. And because it is made easily with the help of a cake mix, the prep for this cake is a snap. Read on to grab the recipe!

For the cake

• 1 package yellow cake mix (I prefer Betty Crocker)
• 2 tablespoons light brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/4 cups finely chopped pecans, divided
• 1 cup full fat sour cream
• 1/3 cup vegetable oil
• 1/4 cup water
• 3 tablespoons honey
• 4 large eggs
• 1 teaspoon vanilla extract

For the glaze

• 4 ounces softened cream cheese
• 2 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk

Instructions

• Preheat oven to 350. Grease and flour a 12 cup Bundt pan; set aside.
• For the streusel filling, combine 2 tablespoons of the cake mix, the brown sugar, cinnamon, nutmeg and 1 cup pecans in a small bowl, stirring until incorporated. (Reserve the remaining pecans for sprinkling on top of the cake later on.) Set filling aside.
• For the batter, combine the remaining cake mix, sour cream, oil, water, honey, eggs and vanilla in the bowl of a stand mixer. Mix on low to incorporate before adjusting mixer speed to medium-high and beating for an additional 2 minutes or so, until batter is completely smooth.
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