A moist and delicious cake with layers of cinnamon streusel swirls
|1 cup||Brown Sugar, packed|
|1 cup||Pecans, finely chopped|
|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 tsp.||Vanilla Extract|
|1/2 tsp.||Vanilla Extract|
|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.
Source: My evolution of a recipe from Lynn Kinshella, my friend from my University of Missouri days.
Yield: 1 12" Bundt Cake
Nutrition Facts per Serving:
27g Fat (43.2% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
1/2 Lean Meat
0 Non-Fat Milk
3 1/2 Other Carbohydrates.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved. http://www.KeithLangeneckert.com/