Cinnamon Streusel Coffee Cake

Preheat oven to 325 degrees. Spray a 10-inch Hy-Vee spiral Bundt pan with cooking spray. Evenly sprinkle streusel topping mixes from muffin mix package on bottom of pan.

To make cinnamon-swirl filling, combine cinnamon chips and heavy cream in a small saucepan. Heat over medium-low heat, stirring constantly, until smooth. Pour into a small measuring cup and freeze about 15 minutes or until thickened.

Meanwhile, combine muffin mixes, water, canola oil and eggs in a large bowl, stirring just until moistened. Pour half into prepared pan. Spoon cinnamon-swirl filling on top of batter. Spoon remaining batter on top of filling. Gently swirl batter and filling together with a knife.

Bake for about 1 hour 10 minutes or until a toothpick inserted in the cake comes out clean. Let cake cool in pan on a wire rack for 10 minutes. Invert cake on a wire rack to cool completely before serving.