Buttermilk Breakfast Cake

5.0/5 rating (1 votes)
Buttermilk Breakfast Cake

We love this bundt cake and we want to thank MyRecipes from SoutherLiving.  I made this for my bible study and all of us ladies enjoyed with a cup of coffee.  



  • 1 (18.25-oz.) package white cake mix
  • 1 cup buttermilk
  • 1/2 cup melted butter, unsalted
  • 5 large eggs
  • 3 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon granulated sugar


  1. Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.

  2. Stir together brown sugar and cinnamon in a small bowl.

  3. Coat a 12-cup Bundt pan with spray or butter then sprinkle with 1 granulated sugar.

  4. Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.

  5. Bake at 350° for 45 minutes or until a long wooden pick inserted in center of the cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.

    Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake mix.

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