When I was little, my mother would read a story to me about a little girl whose mother would, once in a while, allow her to eat a big bowl of ice cream for breakfast (and that's all I remember about the story). For a 5 year old, that was a wonderful concept! Oh how I envied that little girl! Now I know this is a regular cake and not so much a coffee cake, and it's probably more along the lines of something you'd prepare for dessert; but ... every now and then, it is good to have something sweet for breakfast. Sort of like in the storybook. :) Let's just say the ham and eggs cancel out the cake - especially if you drink orange juice with it!
1(18.25 oz) pkg Yellow or White cake mix (here, I used white cake mix because that is all I had - I usually use a yellow cake mix)
1 (3-oz) pkg butterscotch or vanilla instant pudding mix (here, I used butterscotch)
3/4 cup vegetable oil
3/4 cup water
1 tsp vanilla
1/3 cup brown sugar
2 tsp cinnamon
Combine the brown sugar and cinnamon in a small bowl and set aside.
Combine the brown sugar and cinnamon in a small bowl and set aside. In a large bowl, with an electric mixer, beat the cake mix, pudding mix, vegetable oil, water, eggs and vanilla for 1 minute on low speed; then for 2 minutes on medium speed. Pour one-third of the batter in a greased 9 x 13" pan, and sprinkle one-half of the sugar-cinnamon mixture over that. Pour the next third of batter over the sugar-cinnamon, sprinkle the remaining half of the sugar-cinnamon mixture over the batter; then top with the remaining batter. You don't necessarily have to pour the cake batter evenly, it will spread out as it bakes. Bake at 350 degrees for approximately 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool slightly, then spread with the Glaze.
1 cup pwd sugar
2 tbsp milk
1 tsp vanilla
Mix together until smooth.