Cinnamon Breakfast Cake

Cake for breakfast, what could be better?

1/2 cup finely chopped pecans or walnuts
1/3 cup light brown sugar, packed
2 tsp ground cinnamon
1 pkg (18.5 oz) plain butter recipe golden cake mix, or plain yellow or vanilla cake mix (no pudding in the mix)
1 pkg (3.4 oz) vanilla instant pudding mix
3/4 cup vegetable oil
3/4 cup water
4 large eggs
1 tsp vanilla

Glaze:
1 cup powdered sugar, sifted
2 TBS milk
1/2 tsp vanilla

Preheat oven to 350.  Lightly mist a 12-cup bundt pan with cooking spray, then dust it with flour.  Shake out the excess flour.  Sprinkle the pecans or walnuts in the bottom of the pan and set the pan aside.

Make the filling: Place the brown sugar and cinnamon in a small bowl and stir until combined.  Set the filling aside.

Make the cake:  Place the cake mix, pudding mix, oil, water, eggs and 1 tsp of vanilla in a large mixing bowl.  Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds.  Scrape down the side of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat the batter for 1 1/2 minutes longer, scraping down the side of the bowl again if needed.  The batter should look smooth and thick.  Pour one third of the batter into the prepared bundt 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 evenly over the top, smoothing it out with the rubber spatula.  Place the pan in the oven.

Bake until the cake is golden brown and the top springs back when lightly pressed with a finger, 55-60 minutes.  Transfer the bundt pan to a wire rack and let the cake cool for 10-15 minutes.  Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack.  Let the cake cool completely, 25-30 minutes longer.

Meanwhile, make the glaze:  Place the powdered sugar, milk, and 1/2 tsp vanilla in a small bowl and stir until smooth.  Slide the cake onto a serving plate and spoon the glaze over the top so that it drizzles down the sides, then slice and serve.

Serves:   12-16

Source:  The Cake Mix Doctor Returns!

Kimberly