Cinnamon Pecan Bundt Cake

Name: Cinnamon Pecan Bundt Cake
Total time: 85 min
Ingredients: 1 package (432g) butter yellow cake mix (such as Betty Crocker), divided; 100g chopped pecans; 2 tbsp brown sugar; 2 tsp ground cinnamon; 4 large eggs; 240g sour cream; 80ml vegetable oil; 50g white sugar; 60ml water; 120g confectioners' sugar; 30ml milk

Indulge in the rich flavors of this cinnamon pecan bundt cake, made with a buttery cake mix and drizzled with a sweet glaze for an irresistible treat.

85 min

easy

366kcal

calories

48g

carbohydrates

9mg

cholesterol

19g

fat

fiber

protein

saturated fat

238mg

sodium

unsaturated fat

Cake American

Ingredients

1 package (432g) butter yellow cake mix (such as Betty Crocker), divided

100g chopped pecans

2 tbsp brown sugar

2 tsp ground cinnamon

4 large eggs

240g sour cream

80ml vegetable oil

50g white sugar

60ml water

120g confectioners' sugar

30ml milk

Directions

Step 1

Begin by preheating the oven to 190°C (375°F) and greasing a 25cm (10-inch) Bundt cake pan.

Step 2

In a medium bowl, mix together 2 tablespoons of cake mix, chopped pecans, brown sugar, and cinnamon; then set aside.

Step 3

In a large bowl, combine the remaining cake mix, eggs, sour cream, vegetable oil, sugar, and water. Beat with an electric mixer on high speed for 2 minutes.

Step 4

Pour 2/3 of the batter into the prepared pan. Sprinkle the pecan mixture over the batter, then spread the remaining batter evenly on top.

Step 5

Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 25 minutes, then carefully invert it onto a serving plate and let it cool completely.

Step 6

To make the glaze, blend the powdered sugar and milk together until smooth. Drizzle the glaze over the cooled cake.