Cinnamon Roll Cake
A delicious and moist butter cake that has a cinnamon roll filling that makes it perfect for brunch or dessert.
Equipment
- 1 10" bundt pan
- 1 mixer
- 1 set measuring spoons and dry measuring cups
- 1 liquid measuring cup
- 1 oven
- 1 cutting board
- 1 chef knife
Ingredients
- 1 15.25 oz box Butter yellow cake mix use 2 T cake mix for topping mixture
- 1 C pecans, chopped
- 2 t cinnamon
- 1/8 C brown sugar
- 1/4 C sugar
- 1 C sour cream
- 4 large eggs
- 1/3 C vegetable oil
- 1/4 C water
Glaze
- 1 C powdered sugar
- 2 T milk
Instructions
- Preheat oven to 375°.
- Butter or grease bundt cake pan.
- Measure all ingredients.
- Mix together 2 T cake mix, chopped pecans, brown sugar, and cinnamon in a bowl and set aside.
- In a large mixer bowl, add rest of cake mix, sugar, oil, water, eggs and sour cream and beat on high for two minutes.
- Add half of the cake batter to the bottom of the bundt pan.
- Cover the cake batter evenly with the brown sugar mixture filling.
- Add the remaining cake mixture over the top of the filling.
- Place the bundt cake into the center of the preheated oven and bake for 45-50 minutes or until a cake tester comes out clean from the center of the cake.
- Remove from the oven and leave it in the pan for about 30 minutes before removing from the pan.
- Turn out cake onto a cake plate and completely cool before frosting.
Glaze
- Mix together the powdered sugar and milk until smooth and drizzle over cooled cake.Feel free to add less milk or more powdered sugar to make a thicker consistency.
Notes
A delicious bundt cake recipe that is a mixture of a cinnamon roll and moist butter cake. Perfect for a brunch, potluck or share with others when comfort is needed.
TIP: Feel free to leave out nuts if there are those with nut issues.