"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Kathy's Cinnamon Breakfast Cake Recipe

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This recipe for Kathy's Cinnamon Breakfast Cake, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Besse
Added: Wednesday, August 9, 2006


Vegetable oil for misting the pan
Flour for dusting the pan
1/3 c. packed light brown sugar
2 tsp. ground cinnamon
1/2 c. chopped pecans or walnuts
1 pkg. (18.25 oz.) plain yellow cake mix
1 pkg. (3.4 oz.) vanilla instant pudding mix
3/4 c. vegetable oil, such as canola. corn, safflower, soybean, or sunflower
3/4 c. water
4 large eggs
1 tsp. pure vanilla extract


1 c. confectioners' sugar, sifted
2 tbsp. milk
1/2 tsp. pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, the dust with flour. Shake out the excess flour.
2. For the filling, place the brown sugar and cinnamon in a bowl and stir until well combined. Set the bowl aside.
3. Sprinkle the walnuts in the bottom of the prepared pan. Set the pan aside. Placethe cake mix, pudding mix, oil, water, eggs, and vanilla in a large mixing bowl. Blend with a elctric mixer on low speed for 1 minute. Stop the machine ans crape down the sides of the bowl with a rubber spatula,. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and smooth. Pour one third of the batter into the prepared pan. Scatter half of the filling evenly over the batter. Pour another third of the batter evenly over the filling. Scatter the remaining filling over the batter. Pour the remaining batter evenly over the top, smoothing it out with the rubber spatula. Place the pan in the oven.
4. Bake the cake until it is golden brown and springs back when lightly pressed with your finge, 58 to 60 minuyes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rac. Allow it to cool completely, 30 minutes more.
5. Meanwhile, prepare the glaze. Place the confectioners' sugar, milk, and vanilla in a small bowl and stir until smooth. Place the cooled cake on a serving platter and spoon the glaze over the top so that it dizzles down the sides and into the center of the cake. Slice and Serve.

Personal Notes:
Personal Notes:
Using a cake mix with pudding - absolutely delicious with walnuts - omit pudding mix.




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