Cinnamon Breakfast Cake
Serves: 16
Moist Pound Cake with Cinnamon and Nuts
Filling for Cake included
1 package instant vanilla pudding (3.4 oz size)
1 package plain yellow cake mix (18.25 oz size)
3/4 c cup canola oil
3/4 cup water
1 teaspoon pure vanilla extract
4 eggs (whole)
Filling
1/2 cup chopped pecans (can use walnuts)
2 teaspoons ground cinnamon
1/3 cup packed light brown sugar
Spray cake pan with Pam and dust with flour.
1. Place nuts in bottom of cake pan and set aside.
2. For filling place brown sugar and cinnamon in small bowl, stir well and set aside.
3. Place all other ingredients in large mising bowl in order given. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat 2 minutes.
4. Pour 1/2 of batter into prepaed pan. Scatter the filling evenly over the batter. Pour remaining batter over filling.
5. Place pan into preheated oven @ 350°F. Bake 55 - 60 minutes.
6. Remove pan and place on wire rack to cool for 20 minutes, then invert it onto another rack. Allow to cool completely.
Will keep for 1 week covered in foil or 6 months in the freezer
Recipe formatted with the Cook'n Recipe Card Software from DVO Enterprises.