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Cinnamon Roll Bundt Cake

A rich breakfast cake with a ribbon of spicy pecan streusel and an irresistible cream cheese glaze. A cinnamon roll in cake form!
Print Recipe

Ingredients
  

For the cake

  • 1 package yellow cake mix I prefer Betty Crocker
  • 2 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon
  • 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
  • 3 tablespoons honey
  • 4 large eggs
  • 1 teaspoon vanilla extract

For the glaze

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

Instructions
 

  • Preheat oven to 350. Grease and flour a 12 cup Bundt pan; set aside.
  • 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.
  • 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.
  • 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.
  • 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.