CINNAMON ROLL BUNDT CAKE

Cinnamon Roll Bundt Cake image

Number Of Ingredients 15

1 box Yellow cake mix
2 tablespoons Brown sugar - light
2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1 1/4 cups Pecans - finely chopped, divided (toasted?)
1 cup Sour cream
1/3 cup Vegetable oil
1/4 cup Water
3 tablespoons Honey
4 Eggs - large
1 teaspoon Vanilla extract
4 ounces Cream cheese - softened
2 cups Powder sugar - sifted
1 teaspoon Vanilla extract
2 tablespoons Milk

Steps:

Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan
For the streusel filling, combine 2 tablespoons of cake mix, the brown sugar, cinnamon, nutmeg and 1 cup pecans in a small bowl
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 mix speed to medium-high and beating for an additional 2 minutes, until batter is completely smooth
Pour 1/2 the batter into the bottom of the prepared bundt pan, using a spatula to spread it evenly in the pan. Sprinkle the filling evenly on the batter. 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 on rack to cool completely, about 30 minutes or more
While cake cools, prepare the glaze. Combine the cream cheese, powder 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 cup of pecans