Recipe

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• 1 (18.25-oz.) package white cake mix
• 1 cup buttermilk
• 1/2 cup melted butter
• 5 large eggs
• 3 tbsp light brown sugar
• 2 tsp ground cinnamon
• shortening
• 1 tbsp granulated sugar
• buttermilk-vanilla glaze

• 1 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.
• 2 Stir together brown sugar and cinnamon in a small bowl.
• 3 Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.
• 4 Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
• 5 Bake at 350° for 45 minutes or until a long wooden pick 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 Buttermilk-Vanilla Glaze over slightly warm cake.
• 6 Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White cake mix.