This Cinnamon Pecan Breakfast Bundt Cake is an easy breakfast treat. It uses a cake mix as a base, and pudding mix to keep it moist, and an easy cinnamon pecan streusel!
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When we have family visiting us, I prep for huge weekend breakfasts. For my husband’s family, I typically make biscuits and gravy. For my family, we typically do some sort of sweet coffee cake or rolls and an egg casserole. My Mom makes the BEST coffee cake, in my opinion. It’s super crumbly and a family tradition. We typically eat it at Easter brunch. Every year, I tell Mom to “make two” so that I can have plenty of seconds! The last time my parents visited us, I tried out a new coffee cake, this breakfast bundt cake with a cinnamon pecan crumble inside. I loved how easy it was, and I’m in a big bundt cake phase right now. Why not use your bundt pan for breakfast, too?
Baking isn’t my favorite, so I love to use cake mixes whenever I can. I even put together a list of my FAVORITE creative ways to use cake mix a while back. This breakfast bundt cake starts with a butter cake mix and adds vanilla instant pudding mix and a few baking staples. It also has a layer of cinnamon, sugar and pecan crumble that you mix in.
The frosting on this is what I call the “standard” icing in our family. We put it on everything. Cookies. Turnovers. Cake. Breakfast Bundt Cake! 🙂 It’s very simple, with just powdered sugar, vanilla and milk. I added my frosting to a small ziploc bag and cut the corner off so I could attempt to “artfully” drizzle it over the top of the cake. Mixed results, but A for effort, right?
I hope you enjoy this easy Breakfast Bundt Cake! The cinnamon pecan layer is my FAVORITE part of this cake! If you love it, I think you’ll also enjoy my Breakfast Egg Muffins and this Bananas Foster Baked Oatmeal.Print
- 1 package butter flavored cake mix
- 1 small package vanilla instant pudding
- 1/2 cup vegetable oil
- 4 eggs
- 1 tsp vanilla extract
- 3/4 cup water
- Cinnamon Pecan Filling
- 1/4 cup sugar
- 2.5 tsp cinnamon
- 1/4 cup chopped pecans (other substitute other chopped nuts)
- 1 cup powdered sugar
- 1 tsp vanilla
- 1.5 tsp milk
- Preheat oven to 350 degrees.
- Mix cake mix, pudding, oil, eggs, vanilla and water in mixer.
- Add 1/3 of batter to bottom of well greased bundt pan and then sprinkle with 1/3 of cinnamon pecan filling.
- Repeat two more times, ending with cake batter.
- Bake for 45 minutes.
- Frost with powdered sugar icing while cake is still warm.
- Serving Size: 12
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