Cinnamon Crumb Cake

A warm, cinnamon-swirled crumb cake made easy with a boxed mix. Quick, cozy, and perfect for breakfast, brunch, or dessert!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: cinnamon, cinnamon cake, cinnamon swirl, crumb cake, crumb topping, dessert, tube pan

Servings:

Calories: 265kcal

Author: Misty Tannery

Ingredients

Cake

1 box butter yellow cake mix
1 4 serving size box vanilla instant pudding mix
2 Tablespoons oil
⅓ cup milk
1 cup water
2 eggs
¼ teaspoon cinnamon

Streusel

½ cup flour
½ cup brown sugar
2 teaspoons cinnamon
2 Tablespoons butter melted
Optional: additional ¼ teaspoon Vietnamese cinnamon

Instructions

Preheat oven to 375 degrees. In large bowl blend cake mix, pudding mix, oil, milk, water, eggs and cinnamon.
Beat 2 minutes at medium speed. Do not over mix.
Spread ¾ of batter evenly in greased and floured 10 inch tube pan.
Combine streusel ingredients.
Sprinkle ⅔ cup of mixture over batter in pan.
Spread remaining batter over streusel. Top with reserved streusel.
Bake 40-50 minutes at 375 degrees until tooth pick is clean.
Cool right side up 25 minutes. Remove from pan and serve.

Notes

Having Vietnamese Cinnamon on hand comes in handy for baking! I love to add just a ¼ teaspoon to the this crumb mixture in addition to the regular cinnamon.

Nutrition