I always keep these ingredients on hand in case I need a quick "coffee cake". I always know it will be gone by the end of the day since my husband and my kids love it even though they all have reputations for being picky.
My mom was a little bit famous for making this cake when I was growing up. It is one of the few recipes I will endorse that involves a mix, but this one is an old family favorite so I wouldn't have it any other way. Mom always made a simple vanilla glaze for the top of it, but I have fallen in LOVE with this frosting from Pioneer Woman's cinnamon roll recipe. I cannot stop making it! My kids actually groaned today when I made some and said "Mom! Enough with the Maple frosting!" Yes, it's true, I am an addict.
Sour Cream Coffee Cake
1 box yellow cake mix
1 box instant vanilla pudding
1/2 C. water
1/2 C. cooking oil
1 C. sour cream
4 whole eggs
Mix all ingredients together and beat for 4 minutes or until you think it's done.
1/2 C. sugar
1 tsp. cocoa
1 tsp. cinnamon
Prepare Bundt Pan by greasing and flouring, or spray with baking spray. Pour 1/2 the batter into the pan.
Sprinkle about half of the topping over the batter. Cut through the batter with a knife to swirl it in.
Pour the rest of the batter into the pan.
Sprinkle the rest of the topping on top and cut through it again.
Bake at 350 for approximately 50 minutes.
Let the cake rest in the pan until cool enough to touch it. It should pull away from the edges of the pan. Gently, turn it out onto a serving dish.
Glaze with frosting if desired.
Tip: Sometimes the edges of this cake get very dark due to the cinnamon/cocoa. Do not be alarmed. But I do suggest keeping the swirl away from the outermost edges because the sugar can scorch easily.
I hope your family enjoys this as much as mine does!