Cinnamon Pecan Ripple Cake
A layer of sweet cinnamon-spiced sugar and pecans runs through the middle of this divine vanilla cake.
Prep Time: 20
Total Time: 2 hr
Servings: 15
75g dark brown sugar 
75g pecans, finely chopped 
2 teaspoons ground cinnamon 
1 box (500g) Betty Crocker™ Super Moist™ Vanilla Cake Mix 
2 medium eggs 
80ml vegetable oil
230ml water 
4 tablespoons sour cream 
115g powdered sugar 
1/4 teaspoon vanilla extract   
1 to 2 tablespoons milk   
  • 3 x 23cm (13 x 9-inch) cake pan
  • Baking paper
  • Small bowl
  • Large bowl
  • Electric mixer
  • Medium bowl
  • Spatula
  • Medium bowl
  • 1 Preheat oven to 180ºC. Grease 33 x 23cm cake pan with butter; sprinkle lightly with flour.
  • 2 Mix together the brown sugar, pecans and cinnamon in a small bowl; set aside.
  • 3 Beat cake mix, eggs, oil, water and sour cream in a large bowl with electric mixer on low speed until moistened. Beat on medium speed for 2 minutes.
  • 4 Spread half the batter into the cake pan. Sprinkle pecan mixture evenly over batter. Carefully spread remaining batter evenly over pecan mixture.
  • 5 Bake 44 to 46 minutes until golden and a toothpick inserted in center of cake comes out clean. Mix powdered sugar, vanilla and enough milk until glaze is smooth and thin enough to spread. Spread over warm cake. Cool completely before serving.
  • You can replace the pecans with walnuts or almonds or use a mix of finely chopped nut.
  • The cake will keep in an airtight container for 3 to 4 days.