Scrumptious coffeecake or dessert cake with a pecan streusel filling and glazed icing. Uses a bundt pan and starts with a boxed cake mix. This cake is terrific for family, company or holiday breakfasts or dinners.
1pkg.Butter Cake Mixreserve 2 tbsp. cake mix for filling
1cupsour cream
1/4cupgranulated sugar
1/4cupwater
1/3cupcanola oil
4largeeggs
FILLING:
2tbsp.brown sugarpacked
2tsp.cinnamon
1cuppecanschopped, (or walnuts)
2tbsp.reserved cake mix
GLAZE:
1cuppowdered sugar(see note below)
2tbsp.2% milk
Instructions
CAKE:
Combine cake mix, sour cream, sugar, water, oil and eggs in a bowl with an electric mixer. (Reserve two tablespoons cake mix for filling)
Cream until smooth.
Place half of the batter in greased and floured bundt pan, then filling and remaining batter.
Cook for 45-55 minutes at 375° (or until knife or bamboo skewer inserted in center comes out clean).
Let cool in pan.
Invert cake onto serving plate.
FILLING:
Remove 2 tablespoons cake mix and place it in small mixing bowl with brown sugar, cinnamon and chopped pecans or walnuts.
Set aside.
GLAZE:
Blend powdered sugar and milk (or water) with a whisk and drizzle glaze over cooled cake.
(See note below for a different glaze).
Notes
NOTE: Duncan Hines now recommends using ½ can of vanilla frosting and microwaving it about 10-15 seconds until it is soft enough to drizzle over the cake.