Cinnamon Roll Bundt Cake

I positively love to eat cake for breakfast, and especially coffee cake. Back in college, I became hooked on a certain cake that was only available for breakfast on the weekends, a recipe that included two rich yellow cake layers with a spicy pecan-streusel mixture nestled inside. It was pure heaven! Ever since those (long-ago) days, coffee cakes are one of my favorite sweet treats to make and enjoy, and today, I am sharing one of my all time coffee cake recipes: Cinnamon Roll Bundt Cake. This recipe takes all of the delicious elements of a cinnamon roll and combines them in cake form–including a tangy cream cheese glaze that is unbelievably good. And because it is made easily with the help of a cake mix, the prep for this cake is a snap. Read on to grab the recipe!

INGREDIENTS:
For the cake:

• 1/4 teaspoon ground nutmeg
• 1 1/4 cups finely chopped pecans, divided
• 1 cup full fat sour cream
• 1/3 cup vegetable oil
• 1/4 cup water
• 1 package yellow cake mix (I prefer Betty Crocker)
• 2 tablespoons light brown sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons honey
• 4 large eggs
• 1 teaspoon vanilla extract

For the glaze:

• 4 ounces softened cream cheese
• 1-2 tablespoons milk
• 2 cups sifted powdered sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350. Grease and flour a 12 cup Bundt pan; set aside.
2. For the streusel filling, combine 2 tablespoons of the cake mix, the brown sugar, cinnamon, nutmeg and 1 cup pecans in a small bowl, stirring until incorporated. (Reserve the remaining pecans for sprinkling on top of the cake later on.) Set filling aside.
3. For the batter, combine the remaining cake mix, sour cream, oil, water, honey, eggs and vanilla in the bowl of a stand mixer. Mix on low to incorporate before adjusting mixer speed to medium-high and beating for an additional 2 minutes or so, until batter is completely smooth.
4. Pour a layer of 1/2 of the batter into the bottom of the prepared pan, using a spatula to spread it evenly in the pan. Sprinkle the filling evenly on top of the batter layer. Pour the remaining batter on top of the filling, spreading evenly with a spatula so that the entire streusel layer is covered. Place pan in the oven and bake for 45-50 minutes, or until cake tester comes out clean. Place pan on wire rack to cool for 10 minutes before turning out onto rack to cool completely, about 30 minutes more.
5. While cake cools, prepare the glaze. Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon of the milk in a large mixing bowl. Use a hand mixer to beat until combined, adding the additional tablespoon of milk, if necessary, to achieve a drizzling consistency. Drizzle glaze over cooled cake. Sprinkle with reserved 1/4 cups of pecans.

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