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<\/p>\n<\/p>\n
1\u00a015.25 ounces box\u00a0yellow cake mix<\/p>\n
4\u00a0large\u00a0eggs<\/p>\n
1\u00a0cup\u00a0sour cream<\/p>\n
3\/4\u00a0cup\u00a0canola or vegetable oil<\/p>\n
1\u00a0cup\u00a0light brown sugar\u00a0packed<\/p>\n
2\u00a0teaspoon\u00a0cinnamon<\/p>\n<\/div>\n
2\u00a0cup\u00a0powdered sugar<\/p>\n
1-2\u00a0Tablespoon\u00a0milk<\/p>\n
2\u00a0teaspoon\u00a0vanilla<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: 1\u00a015.25 ounces box\u00a0yellow cake mix 4\u00a0large\u00a0eggs 1\u00a0cup\u00a0sour cream 3\/4\u00a0cup\u00a0canola or vegetable oil 1\u00a0cup\u00a0light brown sugar\u00a0packed 2\u00a0teaspoon\u00a0cinnamon Glaze: 2\u00a0cup\u00a0powdered sugar 1-2\u00a0Tablespoon\u00a0milk 2\u00a0teaspoon\u00a0vanilla TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":4400,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[3,4],"tags":[],"class_list":["post-4398","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-desserts"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections :<\/h2>\n
Preheat oven to 325 degrees. Combine cake mix, eggs, sour cream and oil in a large bowl and whisk together until well blended; set aside.<\/div>\nCombine brown sugar and cinnamon in a separate bowl. Spread half of the cake batter into a greased\u00a09\u00d713-inch cake pan.<\/div>\nSprinkle with half of the brown sugar and cinnamon, covering the entire cake. Spread the rest of the cake batter over layer and top with remaining sugar and cinnamon.<\/div>\nUse a knife and swirl the batter. Don’t swirl too much though, because you want to have pockets of cinnamon and sugar.<\/div>\nBake for around 45 minutes or until a toothpick inserted in the center comes out clean.<\/div>\nMeanwhile, make the glaze. Combine powdered sugar, one Tablespoon of milk and vanilla and stir until smooth. If it’s too thick, add a little more milk. Pour over the hot cake right when it comes out of the oven. Let set.<\/div>\nServe warm or at room temperature. You can add \u2153 cup of chopped pecans to the brown sugar and cinnamon mixture if you would like.<\/div>\n<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"