My mother used to make this cinnamon swirl Bundt cake every Fall. I have missed it for a long while.
We signed up to bring breakfast to our Sunday School class, and I thought about being lazy and just getting donuts, or something fast/quick. But then I remembered that Bundt.
I still had a cake mix in the pantry, why not try to re-create it. So I did. Mom said that there was supposed to be a glaze on the top, but she didn’t do it. I just added powdered sugar on top. It is very sweet, but a great sweet swirl cake.
1 Cup of chopped Pecans
In a separate bowl,
1 Cup Flour
1 Cup Brown Sugar (packed firm)
1 Stick butter (real, no salt added)
1 Tablespoon Cinnamon
Mix everything together until the butter is in little bits.
Add the pecans.
Spray or butter your Bundt pan, and then flour coat it.
The place half of the flour/sugar/pecan mixture in the bottom.
Mix the cake mix per their instructions. I add 1 cup of mayo to it. Always.
Place half of the cake mix over the crumb mixture.
Add the rest of the flour/sugar/pecan mixture evenly over cake batter.
Then the rest of the batter.
Bake per the instructions on the cake mix. Cool for ten minutes then invert.
Let stand for another ten minutes, then remove Bundt pan.
Wait until the cake is completely cool before adding the powdered sugar.
It is a moist, sweet cake. Great for Fall or anytime.