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 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.