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–+ servings
Cinnamon Pecan Breakfast Bundt Cake

Cinnamon Pecan Breakfast Bundt Cake

Yield: 8 servings
Author: Michelle
4.74 from 15 ratings
Print Pin Recipe

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.
Serving: 12
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