I just got this recipe from Leigh Ann at Your Home Based Mom, and it is so so good. You can jump over to her post about the cake and see pictures. Let me tell you I had a hard time justifying it for breakfast after reading the ingredients, but OH WELL! Did it anyway! We really do just one nice breakfast a week, on the weekend, and it was awesome.
Also note – if you have a food scale, it is really easy to take recipes like this and cut them in half, or even thirds. We have a small family and do that most of the time we make dessert or fancy breakfast recipes. Just write on your cake mix bag with a Sharpie that there is “2/3 of this cake mix left” or “1/2 cake mix left”. Of course, remember to adjust all the other ingredients, too. I’ve made the mistake of trying to adjust in my mind as I go, and accidentally putting the original amount of a certain ingredient. I’ve learned to grab a piece of scratch paper and write all the new ingredient amounts out before I start. If it’s a recipe we use a lot, I just write the adjustments for 1/2 or 1/3 a recipe in the book next to the original.
1 yellow (or white cake) mix
3/4 C oil
1/2 C brown sugar
8 oz. sour cream
1 C brown sugar
1 Tbsp cinnamon
1 C chopped pecans (can be left out)
1 C powdered sugar
3 Tbsp milk
1 tsp vanilla
1 Tbsp softened butter
With an electric mixer blend cake mix, oil brown sugar, eggs and sour cream. In a separate bowl for the cinnamon swirl, mix the brown sugar, cinnamon and chopped pecans.
Heat oven to 325 degrees. Grease and flour a 9 x 13 cake pan.
Pour half of the cake batter into the baking pan. Sprinkle half of the cinnamon mixture and swirl over the batter lightly. Pour the rest of the cake batter into the pan. Sprinkle with the rest of the cinnamon nut mixture over the top of the batter.
Run a knife through the cake, mix to swirl the cinnamon – be careful not to touch the bottom of the pan with the knife.
Bake for 45 minutes.
To prepare icing, blend all 4 ingredients well and drizzle over cake while still warm.