Ingredients:

  • 1 (18.25-oz.) package white cake mix ( I used Duncan Hines, my fave)
  • 1 cup buttermilk
  • 1/2 cup melted butter
  • 5 large eggs (yea, 5)
  • 3 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon (I use heaping teaspoons)
  • Shortening
  • 1 tablespoon granulated sugar

Buttermilk Vanilla Glaze

  • 1 cup powdered sugar
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 1 to 2 Tbsp. buttermilk ( I used 3)

Directions:

Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.  Stir together brown sugar and cinnamon in a small bowl.  Grease a 12-cup Bundt pan with shortening; sprinkle with sugar.  Spoon 1/3 of batter into prepared pan; sprinkle brown sugar mixture evenly over batter.  Top with remaining batter.  Bake at 350° for 45 minutes or until a long wooden pick (I use a bamboo skewer) inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes.  Drizzle glaze over slightly warm cake.