Shelly's Recipe

Cinnamon Roll Cake

Category: Cakes

For the cake:
2 cups all-purpose flour
1 1/4 cups granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 3-ounce box instant vanilla pudding mix
1/2 cup unsalted butter, softened
1/4 cup vegetable or canola oil
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 tablespoon cinnamon

For the filling:
1/2 cup packed brown sugar
1 tablespoon cinnamon
1/2 cup pecans, chopped

For the glaze:
2 cups confectioners sugar
3-4 tablespoons heavy cream
1 teaspoon vanilla extract

To make the cake:

Preheat oven to 350. Grease a 9- or 10-cup Bundt pan.

In a large mixing bowl, whisk together flour, 1 cup sugar, baking powder, salt, and pudding mix. Add butter, oil, eggs, vanilla, and sour cream. Mix well. Dough will be thick.

In a separate bowl, mix 1/4 cup sugar and cinnamon. Gently fold into the cake batter. Do not mix thoroughly, but leave swirls of cinnamon sugar in the batter.

Transfer half of the cake batter to prepared pan.

To make the filling:

Mix brown sugar, cinnamon, and pecans. Sprinkle over the batter in the pan. Scoop remaining cake batter over the filling and smooth the top.

Bake cake 45-50 minutes, or until a pick inserted into the center comes out clean. Cool in pan on a wire rack for 20 minutes. Then, flip the cake onto a wire rack to cool completely.

To make the glaze:

Mix confectioners sugar, 3 tablespoons of cream, and vanilla until smooth. Add more cream as needed to make glaze pourable. Drizzle glaze over cake.