It’s always a good day when you get a little taste of something sweet like this Layered Cinnamon Breakfast Cake first thing in the morning! It’s easy to make the night before, so it would be perfect for Christmas morning or just a lazy weekend brunch. This recipe has an unusual ingredient for a Breakfast Cake. Instant Banana Pudding! It gives the Breakfast Cake a flavor that makes you wonder what’s it is. It’s kind of unusual, but it’s delicious!
This recipe will make 2 round cake pans, that can be cut in wedges or in a Bundt pan and sliced.
1 box Betty Crocker SuperMoist Vanilla cake mix
1 small box instant Banana Pudding (dry)
1 cup sour cream
1/2 cup oil
3 tablespoons white granulated sugar
3 tablespoons brown sugar
2 teaspoons ground cinnamon
In a small bowl, combine the sugars and cinnamon (I like to use a fork to stir it.) Set aside.
Beat the cake mix, pudding mix, sour cream, oil and eggs with an electric mixer for 2 minutes. The batter will be very thick. Divide the mixture into 4 equal parts. Spread one part in each of 2 prepared cake pans. The layer of batter will be a thin layer. (It’s kind of sticky, so if you need to, you can wet your fingers and press it in evenly.)
Reserve 2 tablespoons of the cinnamon mixture for the top, and sprinkle the remainder over the first layer of the batter in both pans (It will be covered heavily – this make a nice layer of cinnamon when it’s baked.)
Drop the remaining portions of batter by spoons full of the batter over the cinnamon layer.
Sprinkle each cake pan with 1 tablespoon of the reserved cinnamon sugar.
Bake the 8″ pans for 22 – 25 minutes at 375° or until golden. (By the way, your house will smell amazing!)
Allow to cool to room temperature and, if desired, drizzle with a powdered sugar icing just before serving. (If baking in a Bundt pan, bake for 1 hour.)