My Mema’s Bundt Coffee Cake Recipe

Hello adventures, I would like to shout out my wonderful Mema for this amazing recipe!! I would also like to say that I love you so much Mema and I thought of you the entire time I was making this recipe. This recipe is a beautiful fluffy vanilla cake with swirls of cinnamon, sugar and pecans. This is a favorite cake of my Dads and it brought back so many wonderful memories. Now on to the recipe!!

This is what the original recipe was on, you can probably tell it was well loved.


  • 1 Box of Yellow Cake Mix (I used a white Betty Crocker cake mix)
  • 4 eggs (or any substitute you wish)
  • 1 Cup Sour Cream
  • 1 Tablespoon Vanilla Extract
  • 1\4 Cup Oil (I used canola)
  • 3\4 Cup Hot Water

Sugar Mixture

  • 1/2 Cup White Sugar
  • 1 Teaspoon Cinnamon
  • 1/2 Cup Chopped Nuts (Optional) (I used pecans)


Preheat oven to 350 degrees Fahrenheit. Then grease your bundt pan thoroughly and very lightly flour.(If you flour too much it can show up on the finished cake.)

Then put the cake mix in a large bowl.

Now for the wet ingredients. I used a large glass measuring cup thing. Add the eggs, sour cream and oil in the measuring cup thing and mix it all up.

Then I added it into my mixing bowl with the cake mix in it. Then I rinsed out the same measuring cup thingy and added my water to it. Then microwaved it until it was hot and steamy. After that I slowly added it to the mixture and mixed it all up.

Now for the best part of the whole cake in my opinion, the cinnamon, sugar, nut mixture. I chopped up some pecans and added that to the bowl with the cinnamon and sugar. And mixed it up.

Next step is the layering. First add 1/3 of the cake mixture in the bottom of the bundt cake, second add 1/2 of the sugar recipe. Third add the next 1/3 of the cake batter, then the rest of the sugar mixture. Finally add the last layer of cake batter. Bake for 40-45 minutes or until a toothpick inserted in the cake comes out clean. After you take it out of the oven let it sit in the pan for about 5 minutes. Then turn it out onto the platter you are serving it on. (If you put the platter on top of the pan upside-down and flip it, it’s the easiest way to flip it. If it sticks just run a butter knife around the edges and it will loosen.)

The rest is up to you. You can cover it in powdered sugar, but I used a simple glaze of 1 teaspoon of vanilla, 1 cup of powdered sugar, and 1-2 tablespoons of milk.(or until its to the consistency you want it to be.) I also put some chopped pecans on top.

My mouth is watering just looking at this photo. mmm

I hope you enjoy this amazing cake recipe I’m going to have to make this for breakfast one day. Comment down below if you tried this recipe and how it works out for you. If you ever have any recipe requests or questions just email me and I will respond as soon as I can. I wish you a wonderful day, until the next adventure,

Love, Payton

7 thoughts on “My Mema’s Bundt Coffee Cake Recipe

Add yours

  1. Payton,
    You did a great job with that cake! It looks wonderful! And I love all the pictures! Very well explained in your blog. Awesome!

    Sent from my iPad


  2. Payton.. all we can say is Yum-Yum! Thank you for bringing this for us to enjoy! It is perfect for breakfast, lunch, dinner AND a snack! It didn’t last very long!


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