CINNAMON ROLL BUNDT CAKE
It is Bundt time again and this month’s theme is Spices and hosted by Deepti of Baking Yummies. Thank you kindly for hosting Deepti!!! Today I give you Cinnamon Roll Bundt Cake for #BundtBakers. I started thinking of using all these exotic spices but then cinnamon buns popped into my head. I wanted something with the real taste of a really good cinnamon bun, you know like the kind you get in one of those lovely cinnamon bun shops in the mall or in a bakery with the yummy cream cheese frosting that gets all over your fingers and face!! You feel like a kid again eating one of those!!
A bundt cake that tastes just like a delicious homemade cinnamon roll!!
INGREDIENTS
  • ½ cup butter, softened
  • 1¼ cup sugar
  • 3 eggs
  • 2¼ cup flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 1-153 gm. (5 oz.) package instant vanilla pudding mix (4 serving size)
  • ½ cup sour cream
  • 1 cup milk
  • 1 tsp. vanilla
  • ⅓ cup chopped pecans
Swirl
  • ⅔ cup chopped pecans
  • 1 Tbsp. cinnamon
  • ½ cup butter, softened
  • 1 Tbsp. flour
Cream Cheese Glaze
  • 4 oz. cream cheese
  • 2 cups icing sugar (confectioner's sugar, powdered sugar)
  • 2-3 tbsp. milk
  • 1 tsp. vanilla

INSTRUCTIONS
  1. Preheat oven to 350F. Spray a bundt pan with cooking spray and flour the inside. Spread the ⅓ cup pecans on the bottom of the pan and set aside. Whisk together the flour, baking soda, salt and pudding mix. Set aside.
  2. In a standup mixer beat together the butter and sugar until fluffy. Add the eggs one at a time and mix well. Add the flour alternatively with the sour cream and milk mixed with the vanilla, and ending with the flour. Beat well for 2 min.
  3. Mix the swirl ingredients together. Pour half the cake batter into the prepared bundt pan, take half the swirl mixture and with your hands drop small pieces all around the center of the batter, connecting the filling like a ring in the middle. Pour the remaining batter in and top with the rest of the swirl mixture, pressing it into the batter slightly again making a ring in the middle of the batter. Bake for 50-60 min. or until a cake tester comes out clean. Let cool for 10-15 min. Then carefully place on a cooling rack to cool completely. The cake is so moist it can be made a day ahead of time, wrapped with foil.
  4. When ready to serve. Whip together the cream cheese glaze by creaming the cream cheese until softened, slowly add the icing sugar and vanilla. Add enough milk for desired consistency. Beat for 3-4 min. on high to remove any lumps. Pour over cake and serve.