This is my friend Kim's recipe...I admit I changed it a little, and if I am feeling lazy, I totally leave out the pecans. Fowler is the one that started calling it Breakfast Cake, but I wanted Kim to get the credit...for those of you that know Kim...the first time I had this was at her sweet mom's house while we were working on Traci's wedding shower (that's right, I said wedding)!
One yellow cake mix
One small pkg. of instant vanilla pudding
One pint of sour cream
4 eggs
1/3 cup of vegetable oil
Mix all together very well.
In a small bowl combine the following…
½ cup chopped pecans
¼ cup cinnamon
½ cup sugar
Spray Bundt pan well with PAM. Sprinkle one fourth of the pecan mixture in the bottom of the pan. Top with one half the cake batter…sprinkle the with the remaining pecan mixture and top with the remaining batter. Take a knife and swirl the batter all the way around the pan.
Bake at 325 for one hour and twenty minutes.
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