Cinnamon Bun Cake

I was going through my photos the other day and realized I had never shared this very yummy coffee cake with you that we had for Easter breakfast. It is way too good to wait until next Easter to share.

The recipe comes from my friend Loi Palmer who is one of the co-founders over at Mentoring Moments. Loi always has lots of yummy recipes to share.

I have a lot of recipes for different variations of cinnamon coffee cake but I have to say this one is my new favorite! It is so yummy and gooey!

coffee cake (1)

It is made in a 9 x 13 pan which at Easter with only 3 of us at home was just too much food. I sent half of it next door for one of our neighbors to enjoy on their Easter morning.

Less than five minutes after my husband returned from the delivery my neighbor was on the phone telling me how wonderful it was and that her husband and daughter were fighting over the yummy topping on the cake!

It is so yummy and good it could be served for dessert too!

cinnamon bun cake - Page 293

Cinnamon Bun Cake
 
Ingredients
Batter:
  • 1 yellow cake mix
  • ¾ C oil
  • ½ C brown sugar
  • 4 eggs
  • 8 oz. sour cream
Cinnamon Swirl:
  • 1 C brown sugar
  • 1 Tbsp cinnamon
  • 1 C chopped pecans (I left out)
Icing:
  • 1 C powdered sugar
  • 3 Tbsp milk
  • 1 tsp vanilla
  • 1 Tbsp softened butter
Instructions
  1. To prepare icing blend all 4 ingredients well and drizzle over cake while still warm
  2. With an electric mixer blend cake mix, oil brown sugar, eggs and sour cream
  3. For the cinnamon swirl, mix the brown sugar, cinnamon and chopped pecans in a separate bowl. Heat oven to 325 degrees
  4. Grease and flour a 9 x 13 cake pan
  5. Pour half of the cake batter into the baking pan
  6. Sprinkle half of the cinnamon mixture and swirl over the batter lightly
  7. Pour the rest of the cake batter into the pan
  8. Sprinkle with the rest of the cinnamon nut mixture over the top of the batter
  9. Run a knife through the cake, mix to swirl the cinnamon - be careful not to touch the bottom of the pan with the knife
  10. Bake for 45 minutes
  11. Drizzle icing over the top of the baked cake while still warm. Enjoy!
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. says

    This looks amazing!! How’s a gal EVER suppose to get skinny with all these fabulous recipes? So beautiful I can smell the cinnamon from here…

  2. Katy says

    I made this yummy cake this morning. It was really good. Next time I might not put extra 1/2 cup of brown sugar in the mix. It was pretty sweet. Really good though with a cup of coffee! Yum!

  3. nicole says

    I have this in my oven right now. It looks amazing and I’m sure the ladies at my church are going to love this at our meeting this morning. Thanks!

  4. sherry says

    Good morning, unfortunately I’m in need of a little assistance. I followed the directions exactly (I’m not one to stray from a recipe, baking is an exact science-for me at least) The entire middle didn’t cook and I left it in for additional time it came out wet. The only thing I wasn’t clear on was the brown sugar, I ” packed” it before adding the cinnamon so the cup turned into 2. My oven is spot on, I was just thinking too many wet ingredients? Who knows….Well I am determined to try again (my fingers are crossed) any suggestions would be appreciated, thank you.

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