This coffee cake is an easy breakfast solution or dessert perfect for any occasion. Made with just a few ingredients this cake tastes great, especially when served warm with ice cream, yum!
Spray the inside of your bundt cake pan with nonstick cooking spray and then dust with 2-3 tablespoons flour. This will help to prevent the cake from possibly sticking. Set aside.
In a small mixing bowl, whisk together the brown sugar and cinnamon to combine. Set aside.
In a large mixing bowl, beat together the cake mix, pudding mix, vegetable oil, and water until combined.
Add in the eggs, one at a time, mixing well after each addition.
Pour in half of the batter.
Sprinkle the sugar mixture into the bundt pan over the cake batter and then use a fork or butter knife to swirl it around.
Top with the remaining cake mix batter.
Bake in the oven for about 40 minutes until a toothpick can be inserted and come out clean.
Notes
Prevent sticking by greasing and dusting the bundt pan.
Use your preferred cake mix brand.
Only the dry stuff in a box of instant pudding mix. Do not prepare the pudding.
Store in an airtight container at room temperature for up to 4 days or freeze for 3 months.