This cake originates from a cake mix that is doctored to produce a wonderful breakfast dessert. The recipe comes from Duncan Hines Cake Mix Magic Cookbook that a friend loaned me. I prepared the cake this morning because I was bored… actually I woke early and decided to bake. Plus I thought it would be a nice Father’s day treat. The cake is dense, yet moist. I didn’t have almonds so I used recently picked Georgia Pecans.
Incidentally, I am excited to use my new cupcake plate. I actually painted it myself during a recent visit to a local pottery store with my youngest. I love the way it turned out!
Cinnamon Brunch Cake
Duncan Hines Cake Mix Magic, page 82
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
- 3/4 cup fine chopped almonds (pecans)
- 1 box white cake mix
- 1 box instant vanilla pudding (4 serving size)
- 4 eggs
- 3/4 cup vegetable oil (see note)
- 3/4 cup water
- 1 tsp almond extract (I used vanilla)
Pre heat the oven to 350. Spray a 10 inch Bundt pan with baking spray.
Combine the brown sugar and cinnamon, set aside. Sprinkle nuts evenly in the bottom of the Bundt pan. Combine the remaining ingredients and beat for two minutes.
Spread half of the batter in the pan and sprinkle the cinnamon sugar evenly over batter. Pour remaining batter into pan.
Bake for 45 minutes or until toothpick comes out clean. Cool about 15 minutes and remove from pan.
Glaze cake if desired. To prepare glaze, combine 1 cup of confectioner sugar with 1 – 2 tablespoons of milk. Stir until desired pouring consistency.
Note: To reduce some of the oil, I suggest using 1/2 cup of unsweetened applesauce, 1/2 cup of oil, and 1/2 cup of water. Or any combination of this reaching 1 1/2 cups of liquid. The applesauce renders a moister crumb.