Cinnamon Roll Bundt Cake

You know those photos of food online that just make your stomach gurgle with hunger despite the time of day? I swear that I wouldn't cook as many sweets if the internet didn't exist. And the irony in it all, is that our blog probably is one of the culprits!

Credit: http://www.flickr.com/photos/wyi/2788887993/

You'll Need:
1 yellow cake mix (or Decadent Cinnamon Cake mix)
1/4 c sugar
1 Tbsp cinnamon
2 bx 3.4 oz instant vanilla pudding
1 c  sour cream
1/2 c oil
4 eggs
3/4 c chopped nuts (optional, I opted for none this time around)
1/2 c brown sugar
1 Tbsp cinnamon    

For glaze:
1  1/4 c confectioner's sugar
3 tbs water
                                                                                


Directions:
Mix together the cake mix, the pudding, sour cream, oil and eggs. Add 3/4 cup of chopped nuts. In small bowl, combine 1/4 c sugar and 1 Tbsp cinnamon. Fold into cake batter; avoid overmixing. Mixture will be thick.

In small bowl, mix brown sugar and cinnamon.

Put 1/8 of the cake mixture into a bundt pan. On top of the cake batter, sprinkle the brown sugar mixture. Repeat this step until batter is last layer.

Bake at 350 for 55 minutes.

Let cool in pan for short time (about 10 minutes) and then invert onto serving platter. (I tend to make sure the cake is loosened from the sides of the pan using a soft spatula before doing "the flip.")

Whisk confectioner's sugar and water for glaze, and drizzle over cake when hot.

NOTE: You may use the Decadent Supreme Cinnamon Cake Mix that is now available and eliminate the yellow cake mix and the cinnamon-sugar add-in to the batter. I adjusted this recipe to use a yellow cake mix because the Decadent Supreme mixes are not easily found in all grocery store locations.

Enjoy!

~Sizza