You can make this in a regular bundt pan, or try out one of the swirly cake pans that are on the market today for a unique “twist.” It doesn’t matter what the shape of the cake is, it’s going to be delicious either way. Whenever I twist up my cake and take it to a party, it’s the most talked about dessert on the table and that’s okay with me. It’s makes a nice conversation piece for those events that you are nervous about too!
Check out what they are saying about this recipe over at Group Recipes:
“YUM! Sounds absolutely delicious!”
Sounds? Just wait until you taste it! Holy smokes.
Ingredients
Cake:
1 package Duncan Hines plain yellow cake mix
⅓ cup dark brown sugar
3 teaspoons ground cinnamon
1 cup Yoplait apple pie yogurt
½ cup chopped pecans, optional
⅓ cup vegetable oil
¼ cup water
¼ cup Domino sugar
4 large eggs
2 teaspoons vanilla
Glaze:
1 cup confectioners sugar
2 tablespoons milk
Instructions
Instructions
Preheat oven to 350 degrees.
Grease and flour tube pan or Bundt pan. Set aside.
For struesel filling, place 3 tablespoons cake mix, brown sugar, cinnamon and pecans in small mixing bowl
and stir until well combined.
Place remaining cake mix, Yogurt, oil, water, sugar, eggs, and vanilla in large mixing bowl.
Beat one minute with mixer and stir down sides.
Continue beating two minutes on medium speed.
Pour half of the batter into prepared pan.
Top with struesel mixture.
Pour remaining cake batter over struesel and spread gently to sides of pan.
Place in oven and bake for 50 to 55 minutes or until golden and cake springs back when lightly pressed with your finger.
Let cool for 10 minutes and then turn out onto rack to cool completely.
For the glaze:
Place sifted confectioners sugar in small mixing bowl. Add milk, 1 tablespoon at a time, and whisk until smooth. More milk can be added if needed until glaze is thin enough to drizzle over cake.
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Quick Tip: Buy store-bought glaze to save on time!
Thanks again to Group Recipes for this interesting and awesome cake recipe.
