Cinnamon Roll Bundt Cake

A couple of weeks ago, I opened Blogger to find a notification of a new post from Six in the Suburbs.  Oh my goodness. Cinnamon Roll Bundt Cake.  Four words that may have just changed my life. :)  I knew immediately that I wanted to make it, and today--a rainy, late-New-England-summer day, I did.

The ingredients couldn't be simpler.

My well-loved Pampered Chef Stoneware Fluted Pan, all greased up and ready to go.

This recipe makes one thick batter, so be prepared. (Kitchen Aid did all of the work here.)

Here's the 'cinnamon roll' filling: brown sugar and cinnamon.

You're supposed to end up with 8 thin layers of cake with 7 layers of the sugar/cinnamon mixture--I don't think I got quite that many.  The batter was very thick, a little hard to spread, and I did what I could!

All filled up and ready to go!

Confession time--I burnt the cake a little bit. I always up the oven temp a wee bit when using stoneware, and in this case, I probably didn't have to.

It still came out of the pan like a dream. (Hint: always let your bundt cakes cool for 10 minutes or so before trying to remove them from the pan.)

Voila!

A simple powdered sugar icing for the top & it was ready to be eaten. (Picture kids panting in the background.  The cake SMELLS PHENOMENAL!)

Ahhhhh....see the little cinnamon swirls?

Absolutely delish.  I will definitely be making this again!

Recipe:

(taken from Six in the Suburbs)

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.