Cinnamon Pecan Breakfast Bundt Cake
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!
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 as well as an egg casserole. I grew up with sweet breakfast, especially my Mom’s coffee cake and this breakfast Bundt cake recipe!
“This cake was delicious! Easy to put together and presents beautifully. I will definitely make this again!” – Rosemarie
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 and each 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. Let’s make Bundt cake breakfast a thing!
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 then adds vanilla instant pudding mix and a few baking staples.
My favorite part of this breakfast bundt cake is the cinnamon swirl that you add 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 three ingredients! Powdered sugar, vanilla and milk.
I added my frosting to a small Ziploc bag and cut the corner off the bag so I could attempt to “artfully” drizzle it over the top of the cake. I had mixed results, but get an A for effort, right? While it bakes, you can make some bacon in a toaster oven for a full meal!
Serving Suggestions
I think this is the perfect breakfast cake for Christmas morning breakfast! Your guests will absolutely love it. You can serve it at room temperature, or slightly warmed.
Saving Leftover Breakfast Bundt Cake
I recommend that you store leftovers in an airtight container on the counter for 2-3 days. You can also choose to cover it with aluminum foil or plastic wrap! Just get it as airtight as you can to keep it from going stale.
I hope that you love this breakfast bundt cake recipe! if you end up making it, let me know how it goes in the comments below.
Cinnamon Pecan Breakfast Bundt Cake
Ingredients
Cake
- 15.25 ounces butter cake mix, 1 box
- 5.1 ounces vanilla instant pudding, 1 box
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoons vanilla extract
- 3/4 cup water
Cinnamon Pecan Filling
- 2.5 teaspoons cinnamon
- 1/4 cup chopped pecans
- 1/4 cup sugar
Icing
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1.5 teaspoon whole milk, or heavy cream
Equipment
Instructions
- 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 1/2 of cinnamon pecan filling.
- Repeat again, ending with the last 1/3 of the batter.
- Bake for 45 minutes.
- Frost with powdered sugar icing while cake is still warm.
I hope you enjoy this easy Breakfast Bundt Cake! The cinnamon pecan layer is my FAVORITE part of this cake!
If you love this breakfast Bundt cake, I think you’ll also enjoy:
- Coffee Cake Muffins
- Cinnamon Crumb Flop Coffee Cake
- Breakfast Casserole with Bacon
- Easy Breakfast Charcuterie Board
- Breakfast Egg Muffins
- Bananas Foster Baked Oatmeal
I made this for my bible study group and everyone absolutely loved it!!! My husband said it’s the best cake that I’ve made in a long time. So I thank you for this easy but delicious cake.
Blessings
YA
You made my day! Thanks Yvonne! 🙂
This cake was delicious! Easy to put together and presents beautifully. I will definitely make this again!
I’m so glad you liked it Rosemarie! Thank you!
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Sweet but very good. Everyone enjoyed it. Next time I will sprinkle powder sugar on top instead of making the icing.
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Did anyone one else notice the math is off, a third of the batter, and a third of the filling? If o have to end in cake batter then I still have a third of the filling left. Did I miss something?
I noticed that too.
The recipe does say “ending with pecan filling,” I’ve been looking for a recipe like this using a cake mix. My mom used to make this,& I did too, until I lost my copy of “Vacation Bible School Goodies” (circa 1965, from St. Paul’s United Methodist in Tucson, AZ). Thanks so much, Michelle!
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Just saw the recipe for the filling. Thanks.
I hope you enjoy!
This looks yummy! Where can I find the recipe for the cinnamon pecan filling?
Absolutely great way of starting the day! This recipe gives a chance for starting the day like a king!
Can’t wait to make this Christmas morning
Let me know what you think Vivian!
This cinnamon pecan bundt cake is so delicious. It is moist and the cinnamon and pecans add such a great flavor to it. It is now one of my favorite cakes to have for breakfast.
I love meeting my son’s teachers for the school year it’s always great to connect with your childrens teachers.
the best thing about back to school time is getting back on a regular scheduale
fewer tourists in my beach town is the best part for me!
Getting back a routine is good. Also, reconnecting with school friends.
I love that this cake starts off with a cake mix! Such an easy recipe!
I love that this uses a cake mix! It looks amazing and so light and fluffy!
I love cinnamon and pecans in a dessert. I know I’d love them even more first thing in the morning!
The best thing about back to school is getting the boys back into a routine!
Oh my gosh, this looks incredible – so perfect for company!
OMG a bundt cake, for breakfast?? Count me in!!
I like sweet pastries, or egg casseroles for breakfast when we have house guests, so this delectable bundt cake is the perfect recipe for our family!
This would hit the spot on any morning for me!