When we were kids if we wanted a sweet treat we had to bake it. If you wanted cookies, cake or pie it was up to you to make it. By the time I was 12 or 13 I had several Betty Crocker recipes committed to memory. We VERY rarely used cake or brownie mixes. My mother would bake our bread every Saturday morning. She would make 5-7 loaves to last the week. I just wanted cheap white processed bread when I was little but now I would love to have all that bread back.
I am teaching my kids to cook and bake but sometimes we take shortcuts using mixes as a base for cakes or brownies. I had a few cake mixes in the pantry and we really wanted something for breakfast so I had my daughter make this bundt cake.
This was a simple cake to make. Tip: Make sure you spray the bundt pan really well or grease and flour it very well. What you really can’t see in the above picture is that that is half the cake. When my daughter went to take the cake from the pan she forgot to run the knife around the center of the bundt pan so the cake came out in 4 pieces. Didn’t hurt the taste a bit but the presentation was not pleasing to my daughter so I told her I would only photograph the cake from the side. But, just so you know mistakes happen and things always don’t go as we plan!
To me the frosting was too much but the kids really wanted the extra frosting. You could also use a dusting of powdered sugar or you could even half the recipe for frosting and make it more of a drizzle than frosting and add some toasted pecans to the top of the frosting for more crunch.
This was a fun and yummy back to school breakfast.
Cake Mix Cinnamon Bundt Cake with Cream Cheese Frosting
- 1 box yellow cake mix
- 2 tablespoons brown sugar (I prefer dark but light is fine)
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 1/4 cup pecans, finely chopped
- 1 cup sour cream
- 1/3 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 1/2 cup cream cheese
- 2 cups powdered sugar, more if needed
- 1 teaspoon vanilla
- 1-2 tablespoons milk
- Preheat oven to 350 degrees. Grease a large bundt pan, very well.
- In a small bowl mix brown sugar, cinnamon, nutmeg and pecans until well combined.
- In a large bowl beat together cake mix, sour cream, eggs, and vanilla until smooth.
- Pour 1/3 of batter into bundt pan. Sprinkle with 1/2 of mixture. Pour another 1/3 of batter into pan and sprinkle with remaining 1/2 of mixure. Finally pour the remaining batter into pan and spread to cover entire top of bundt.
- Bake for 50 minutes until cake is completely cooked through.
- Allow cake to rest for 15 minutes before running a knife around the inside and outside ring of the bundt pan to loosen. Flip onto a plate to finish cooling.
- Frost with cream cheese frosting, if desired, after cake is completely cooled.