The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Cinnamon Streusel Cake

A moist and delicious cake with layers of cinnamon streusel swirls


1 cup Flour
1 cup Brown Sugar, packed
1 cup Pecans, finely chopped
4 tsps. Cinnamon
6 Tablespoons Butter, cold and cubed
1 15.25 oz box Yellow Cake Mix
1 3.4 oz box Instant Vanilla Pudding & Pie Filling Mix
1/2 cup Vegetable Oil
1 cup Water
4 Eggs
1 tsp. Vanilla Extract
1/2 tsp. Vanilla Extract
1 Tablespoon Milk
1 cup Powdered Sugar
1 Tablespoon Milk, if needed


Generously grease a 12 cup Bundt pan and lightly flour using additional quantities over those listed above.  Prepare the Streusel in a 2.5 quart or larger bowl by cutting the Butter into the other Streusel ingredients with a pastry cutter to a uniform sandy consistency and set aside.  Preheat an oven to 350°F.

In a large bowl blend the Yellow Cake Mix, Vanilla Instant Pudding Mix, Vegetable Oil, Water, Eggs and Vanilla.  Beat 30 seconds at low speed then 2 minutes at medium speed, scraping the sides of the bowl as needed.

Spread 1/4 to 1/3 of the Streusel (about 1 cup) in the bottom of the prepared pan.  Add 1/4 to 1/3 of the Batter (about 1&1/2 cups).  Sprinkle 1/2 of the remaining Streusel (about 1&1/2 cups) over the Batter in the pan and cover with half of the remaining Batter (about 1&1/2 cups).  Repeat with the remaining Streusel and Batter.

Bake for 45-55 minutes until a toothpick inserted comes out clean or to an internal temperature of 190°F.  Cool 15-20 minutes in the pan then turn upside down to remove the cake from the pan onto a rack to cool completely, at least 2 hours.

Prepare the glaze by combining the Vanilla with ONE Tablespoon of the Milk, stirring it into the Powdered Sugar and adding more Milk if necessary to achieve a very thick but drizzle able consistency.  (The picture shows a glaze that was too thin.)  Drizzle artfully over the cooled cake.


Altitudes over 3500 Feet: Stir 1/4 cup of flour into the cake mix.  Mix as directed using 1&1/4 cups of water.  Bake at 375°F for 35-45 minutes.


Other Information:

Source: My evolution of a recipe from Lynn Kinshella, my friend from my University of Missouri days.

Preparation: 0:55
Bake: 0:50
Total: 4:00

Yield: 1 12" Bundt Cake
Servings: 12

Nutrition Facts per Serving:
552 Calories
27g Fat (43.2% calories from fat)
6g Protein
74g Carbohydrate
2g Dietary Fiber
87mg Cholesterol
445mg Sodium.

Exchanges per Serving:
1/2 Grain(Starch)
1/2 Lean Meat
0 Non-Fat Milk
5 Fat
3 1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.