Easy breakfast bundt cake Recipes
Craving a sweet breakfast that feels indulgent but is surprisingly easy to make? My Easy Breakfast Bundt Cake is the perfect solution. Moist, flavorful, and swirled with a cinnamon-pecan filling, this cake is ideal for weekend mornings, brunches, or any time you want to impress without spending hours in the kitchen. Using a simple butter cake mix and a few pantry staples, I’ve transformed it into a bakery-worthy breakfast treat that’s sure to become a family favorite.
The beauty of this bundt cake is its versatility. You can enjoy it warm right out of the oven with a drizzle of vanilla icing, or slice it later for a quick breakfast or coffee break snack. The combination of cinnamon, sugar, and crunchy pecans adds a cozy, comforting flavor that pairs perfectly with your morning coffee or tea.
Ingredients List
Cake Ingredients
1 box (15.25 oz) butter cake mix
1 box (5.1 oz) vanilla instant pudding
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
3/4 cup water
Cinnamon-Pecan Filling
2.5 teaspoons ground cinnamon
1/4 cup chopped pecans
1/4 cup sugar
Icing
1 cup powdered sugar
1 teaspoon vanilla extract
1.5 teaspoons whole milk or heavy cream
Required Kitchen Tools
Before we dive in, let’s make sure you have the right tools. Using the right kitchen equipment makes this recipe easier and ensures perfect results:
Bundt Pan – A 10-inch pan works best for even baking and beautiful cake slices.
Mixing Bowls – One large bowl for the cake mix and another for the cinnamon-pecan filling.
Hand or Stand Mixer – To combine cake ingredients smoothly without lumps.
Spatula – For folding in ingredients and scraping the bowl.
Measuring Cups and Spoons – Accurate measurements are key for a moist cake.
Cooling Rack – To let the cake cool completely before adding icing.
Having these tools ready will make your bundt cake journey smooth and stress-free.
Cake Preparation
Making this Easy Breakfast Bundt Cake is surprisingly quick, thanks to the butter cake mix and instant pudding. Here’s how I do it step by step:
Mixing the Cake Batter
Combine Dry Ingredients: In a large mixing bowl, I start by combining the butter cake mix and the vanilla instant pudding. This gives the cake extra moisture and a soft, tender crumb.
Add Wet Ingredients: Next, I add the eggs, vegetable oil, water, and vanilla extract. Using a hand or stand mixer on medium speed, I beat everything together until the batter is smooth and creamy. The batter should be thick but pourable.
Prep the Bundt Pan: I lightly grease the bundt pan with butter or non-stick spray and sprinkle a little flour, making sure every nook and cranny is coated. This prevents sticking and ensures the cake comes out perfectly.
Adding the Cinnamon-Pecan Swirl
Now comes the part that makes this cake unforgettable: the cinnamon-pecan filling.
Mix the Filling: In a small bowl, I combine the sugar, ground cinnamon, and chopped pecans.
Layer the Batter: I pour about half of the cake batter into the prepared bundt pan. Then, I sprinkle the cinnamon-pecan mixture evenly over the batter. Finally, I pour the remaining batter on top, gently smoothing it out with a spatula.
Create the Swirl: For that classic bundt swirl effect, I use a knife or skewer to lightly swirl the cinnamon-pecan filling into the batter. I don’t overmix—just enough to create a pretty pattern.
Baking
Preheat the Oven: I preheat the oven to 350°F (175°C).
Bake the Cake: The bundt cake goes in the oven for 50–60 minutes. I check doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready.
Cool the Cake: After baking, I let the cake cool in the pan for about 15 minutes, then gently invert it onto a cooling rack. I allow it to cool completely before adding the icing.
Icing & Decorating
No bundt cake feels complete without a simple, sweet icing to drizzle over the top. For my Easy Breakfast Bundt Cake, I keep it classic with a smooth vanilla glaze that perfectly complements the cinnamon-pecan swirl.
Preparing the Icing
Mix the Ingredients: In a small bowl, I whisk together 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1.5 teaspoons of milk or heavy cream. The consistency should be thick but pourable—just enough to drizzle without running off completely.
Adjust if Needed: If the icing is too thick, I add a few more drops of milk. If it’s too thin, I sprinkle in a little more powdered sugar.
Drizzling the Icing
Cool the Cake: I make sure the cake is completely cool before icing, otherwise the glaze will melt and run off.
Drizzle Artfully: Using a spoon, I gently drizzle the icing over the cake in a back-and-forth motion, letting it naturally drip down the sides. The irregular pattern adds charm and makes the cake look homemade yet elegant.
Optional Garnishes
For an extra touch, I sometimes sprinkle chopped pecans or a light dusting of cinnamon on top of the glaze. This not only enhances the flavor but also makes the cake visually appealing for brunches, holiday mornings, or special occasions.
With the icing in place, the bundt cake is ready to slice and enjoy. Each piece reveals the beautiful cinnamon-pecan swirl inside, making every bite comforting and satisfying.
Serving, Storage & Tips
Serving Suggestions
I love serving this Easy Breakfast Bundt Cake warm with a cup of coffee or tea. The cinnamon-pecan swirl adds a cozy, comforting touch that makes it perfect for lazy weekend mornings or brunch with friends. You can also slice it and serve it with a dollop of whipped cream or a smear of cream cheese for an extra indulgent treat.
How to Store
To keep the cake fresh:
At Room Temperature: Store in an airtight container for up to 3 days. I usually keep it covered with plastic wrap or a cake dome to maintain moisture.
Freezing: If I want to save slices for later, I wrap individual slices in plastic wrap and place them in a freezer-safe bag. They last up to 1 month. When ready to eat, I thaw them at room temperature or warm them slightly in the microwave.
Tips for the Perfect Bundt Cake
Don’t Skip Greasing the Pan: Bundt cakes can stick easily, so I always grease every nook and cranny and dust with flour.
Swirl Gently: Over-swizzling the cinnamon-pecan filling can make the cake dense. I swirl just enough to create a marbled effect.
Check Doneness: Every oven is different, so I start checking at 50 minutes using a toothpick in the center.
Cool Before Icing: Drizzling glaze over a warm cake can cause it to run off too much, so I wait until the cake is completely cool.
Final Thoughts
This Easy Breakfast Bundt Cake has quickly become my go-to recipe for effortless, crowd-pleasing mornings. The soft, moist cake combined with the sweet cinnamon-pecan swirl and vanilla glaze creates a comforting treat that everyone loves. It’s simple enough for everyday breakfasts but beautiful enough for special occasions.
Baking this cake is a reminder that a little sweetness and warmth in the morning can make the day brighter. So grab your bundt pan, swirl in that cinnamon-pecan filling, drizzle on some glaze, and enjoy a slice of homemade happiness.
