The Healthy My Ass Cookbook

Rainbow Line

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.