KILLER COFFEE CAKE
1, 15.2 ounce box yellow cake mix
1, 5.1 ounce box instant vanilla pudding
1 cup sour cream
1 cup Hellmann’s Light mayonnaise
¼ cup butter, melted
1 tablespoon vanilla
½ cup flour
½ cup sugar
½ cup brown sugar
2 teaspoon cinnamon
1 stick butter, cut into small pieces
Preheat oven to 350 degrees.
Combine all the cake ingredients in a large bowl and mix until combined. There may be some small lumps but that is no problem.
Combine the crumble ingredients together in another bowl and use a pastry blender to cut the butter into the mixture until it resembles coarse meal (you can also use your fingers).
Prepare a bundt pan with non-stick spray and spread half of the cake batter in the bottom of the pan. Top evenly with half the crumble, followed by the other half of the batter and the rest of the crumble on top.
Bake for 40-45 minutes until a tester in the center comes out clean. Let cool for 30 minutes.
Place a dish, upside down on top of the pan and, holding the edges of the pan to the plate, carefully invert the pan so it is on top of the plate. Lift the pan off the cake, leaving it on the plate. Let cool to room temperature and dust with powdered sugar.