When we were visiting my family at Christmas my grandmother had one of these cakes that she bought at a church fundraiser. It was good and I remember my dad saying my great grandma made the best. I wish I remembered having hers but I don’t. So, I thought I’d give this recipe a try to see how it compared. I enjoyed it and the other people that ate it said the enjoyed it.
I followed recipe exactly. Next time though I think I’ll double the filling and make the glaze a little thicker. I also used a Bundt pan.
Recipe taken from – Heritage Cookbook (1976)
1 pkg yellow butter cake mix
1 c dairy sour cream
½ c cooking oil
¼ c sugar
¼ c water
2 Tbsp brown sugar
2 tsp cinnamon
In a large bowl, blend cake mix, sour cream, oil, sugar and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter in a gresed and floured 10” tube pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake at 375 for 45-55 minutes, until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Glaze blend: 1 c confectioners sugar and 2 Tbsp milk. Drizzle over cake.
Two ladies submitted this recipe and one lady uses 1 c chopped pecans in filling mix.
My friend told me this was a good addition to her morning coffee so bake it up today and enjoy with a cup of joe!