What’s up with this cake? It is yummy and is made with a cake mix! You will love this very moist cake. A Bundt pan is suggested but you could use a 9” x 13” baking pan and adjust the cooking time.
1 butter cake mix (i.e. Duncan Hines)
½ cup sugar
1 cup cooking oil (i.e. Wesson) or other
1 8 oz. carton sour cream
In Separate bowl mix:
2 teaspoon cinnamon
3 Tablespoons brown sugar
½ cups nuts chopped
1 cup powdered (confectioner’s) sugar
1 teaspoon vanilla
2 Tablespoons milk
2 Tablespoons melted butter or margarine.
Mix together the cake mix, sugar, oil, and sour cream. Add eggs one at a time and mix. In a separate bowl mix the cinnamon, brown sugar, and nuts.
Spray a Bundt pan with no-stick cooking spray that has flour in it (available in grocery store) to coat pan well so that cake doesn’t stick. Place batter in the pan, alternating the batter and nut mixture, beginning and ending with the batter. Bake the cake in a 325 degree Fahrenheit oven for about 1 hour or until just done. Cool at least 10 minutes before removing from pan.
Mix the topping above and pour over cake while warm.
You could bake this cake in a greased 9” x 13” cake pan and bake at 325 degrees for less time (35 – 45 minutes).