This cake is moist and goes great with coffee. This cake is great served warm or at room temperature.
- 1 box Duncan Hines Yellow Cake mix
- 3/4 cup cooking oil
- 1/2 cup sugar
- 4 large eggs
- 1 cup or 8 oz. sour cream, softened
- 4 tbsp. brown sugar
- 3 tsp. cinnamon
- 2 tsp. powdered sugar
- In a large mixing bowl mix the cake mix with the oil, eggs and sour cream.
- In a small mixing bowl mix the sugars and the cinnamon.
- In a well greased Bundt pan layer 1/2 of the cake mix.
- Next, layer 1/2 of the sugar mixture and then add the rest of the cake mix.
- The last step is to top with the remaining sugar mixture.
- Bake at 325 degrees for 1 hour.
- After cake is cooled, dust with powdered sugar.
- You can reduce the fat by using non fat sour cream and you can use sugar substitute ie: Splenda white sugar and brown sugar. You can also freeze these cakes in a freezer storage bag. Note it is a good idea to wrap them in Saran Wrap before putting into the bag. Make sure you get as much air out of the bag as possible.
