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Recipe Summary

prep:
30 mins
bake:
40 mins
total:
1 hr 10 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spray a 10-inch fluted tube pan with nonstick cooking spray. Lightly coat with flour. Set aside

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  • For filling, in a small bowl, combine 3/4 cup of the dry cake mix, the brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set mixture aside.

  • In a large bowl, combine the remaining cake mix, the eggs, sour cream, water, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes.

  • Spread half of the sour cream mixture evenly in the prepared pan. Sprinkle with filling. Spoon the remaining sour cream mixture evenly over filling.

  • Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool cake completely on wire rack.

  • Drizzle with Vanilla Icing and garnish with pecans and cherries, if you like, or sift powdered sugar over cake. Makes 12 servings.

Nutrition Facts

300 calories; fat 12g; cholesterol 72mg; carbohydrates 45g; sodium 341mg.
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