I heart praline pecans. They are crunchy…sweet…and in girl math, they’re health food. Nuts have protein, right? Eating a cake with sugared coated nuts means I’m eating something healthy…this justifies so much in my life.
During the holidays, you can find cinnamon chips on the chocolate chip aisle. They look just like a chocolate chip but they’re cinnamon instead. They make this cake extra yummy…but don’t despair! If you can’t find the cinnamon chips, you can just substitute 2 tablespoons of cinnamon in the cake batter instead. A delicious cake for a cozy day.
1 box of spice cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups of water
1/3 cup cinnamon chips
2 cups praline pecans, divided
1 can cream cheese frosting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in cinnamon chips and one cup of your praline pecans (break them up a bit). Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Frost cooled cake with your favorite store bought cream cheese frosting and garnish with remaining praline pecans.
I buy my praline pecans in the packaged fruit and nut department of my grocery store. But if you feel like an over-achiever, you can always make them yourself. My favorite praline pecan recipe comes from Southern Living. Click here to see it.
This bundt cake makes me happy :).