This is a very tasty cake, though I made some alterations after reading comments: I used my Kitchenaid to mix the eggs, oil and sour cream, then I stirred in the cake mix. (I find it is too easy to over-mix when the eggs and wet ingredients aren't fully blended)I also added 1/2 cup graham cracker crumbs and 1/4 cup melted butter to the brown sugar and cinnamon mixture. I used a lightly greased bundt pan and placed 1/3 of the batter in the bottom followed by half of the cinnamon mixture; another 1/3 cake batter and then the secong half of the cinnamon mixture - I swirled this somewhat with a wooden skewer, then I topped it off with the remainder of the batter. I baked it for 45-50 minutes and allowed it to settle for three minutes before I removed it from the pan. I came out easily and looked great. I served it as is - no need for any glaze or frosting when the cinnamon is integrated well into the cake. This is the first cake that I made with a mix in which the cake mix is undetectable in my opinion. The addition of the butter and graham crackers made this a more complex and richer cake, so I was able to serve this up in smaller pieces which were every bit as satisfying as a larger piece of cake. I was a little hesitant to serve a box cake at a social gathering, but it was literally devoured before any of the other desserts. This is definitaly a winner!
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