Kathy's Gluten Free Cinnamon Breakfast Cake from The Cake Mix Doctor Bakes Gluten-Free

Here, you can see the
Cinnamon Streusal running
through the cake. 

Swirls of cinnamon, brown sugar and pecans. Vanilla glaze dripping down the sides, topped with a crumble of gluten free oats, brown sugar and cinnamon.

To say this was a delicious breakfast cake would be an understatement. I made this cake a few nights ago, using a store-bought vanilla gluten free cake mix and following the amazing recipe found on page 104 in the recipe book The Cake Mix Doctor Bakes Gluten-Free.

It was a very simple recipe with some great ingredients. The recipe calls for 1/4 cup (half of a 3.4oz package) vanilla instant pudding. I actually goofed and used a whole package without thinking. I had to add an additional 8 minutes to the cooking time, but it came out very moist and has stored pretty well under a cake cover for the past several days.

The best part about this cake is that we have all been able to enjoy it, for breakfast, and afternoon snacks.

I'll be trying several recipes from this cookbook and sharing them on GF•Sweets so if you don't have it, you might want to get it. 

You can find it online (Amazon) for under $10 in paperback form and they also carry it at many bookstores including Barnes & Noble.

Specific Gluten Free Products Used:  
Bob's Red Mill Gluten Free Vanilla Cake Mix
Bob's Red Mill Gluten Free Oats