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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1/2 cup firmly packed light brown sugar |
1/2 cup chopped pecans, toasted |
2 teaspoons ground cinnamon |
1 (18.25-ounce) package white cake mix |
1 1/3 cups fat-free buttermilk |
3/4 cup egg substitute |
1/3 cup sugar |
1 teaspoon vanilla extract |
garnish: cinnamon sticks |
Directions:
1. Combine first 3 ingredients; set aside.
2. Beat cake mix and next 4 ingredients at medium speed with an electric mixer 2 minutes or until blended. Pour one-third cake batter into a greased and floured 12-cup Bundt pan. Sprinkle with half of brown sugar mixture. Repeat layers twice, ending with batter.
3. Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack. Garnish, if desired.
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