I found this coffee cake recipe on the back of Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix box, they call it the "Sock-it-To-Me Cake". The first time I made it was about 20 years ago. I don't know if it is still on the back of the boxes, but it is on their website with many other great recipes. I made a few slight changes, and I call it "Can't-stop-eating-coffee cake" because every time I make it I can't stop eating it! The tender and moist sour cream coffee cake with the sweet streusel filling and sweet glaze just melts in your mouth, the flavors are so comforting and addictive. I highly recommend you bake this to bring somewhere so that you are not left eating almost the whole cake by yourself.
2 1/2 Tbsp cake mix
2 1/2 Tbsp brown sugar
2 1/2 tsp cinnamon
1 pkg Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix (minus the 2 1/2 Tbsp for the streusel)
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
1 cup confectioners sugar
1/8 cup 2% or whole milk
Preheat oven to 375 degrees. Spray a large bundt pan with baking spray. Combine ingredients for streusel mix. For cake, in the bowl of a stand mixer fitted with a paddle, mix together the cake mix, eggs, sour cream, oil, water and sugar on medium for about 3 minutes, until smooth. Pour 2/3 of batter into pan. Sprinkle with the streusel, then pour remaining batter evenly over filling. Bake for 45-55 minutes or until toothpick comes out clean. Cool in pan then invert onto serving plate. Prepare glaze, and drizzle over cake. I make mini bundt cakes with this and adjust the cooking times.
here is the link to the original recipe:
Bundt set pan, med and large, or mini bundt pan, available here: