Preheat oven to 350 degrees. Lightly grease a Bundt cake pan with cooking spray, then dust with flour. Shake out the excess flour. For the filling, place the brown sugar and cinnamon in a small bowl and stir until well combined. Set bowl aside. Prepare cake mix according to package directions. Pour one-third of the batter into the prepared pan. Scatter half of the brown sugar-cinnamon filling evenly over the batter. Pour another third of the batter evenly over the filling. Drop dried bean on cake better, if using. Scatter remaining brown sugar-cinnamon mixture over the batter. Pour the remaining batter evenly over the top, smoothing it out with a rubber spatula. Place the pan in the oven. Bake for 40 minutes or until cake is golden brown. Remove the pan from the oven and cool on a wire rack for 15 minutes. Invert onto a wire rack and allow to cool completely. Prepare the glaze by mixing confectioner’s sugar, milk and vanilla extract in a small bowl; stir until smooth. Place cooled cake on a serving platter and spoon the glaze over the top so that it drizzles down the side and into the center of the cake. Before the glaze hardens, sprinkle the cake with purple, green and yellow sugars. Allow to set for 30 minutes before serving. Serves 12.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.
