Jewish Cake - cooking recipe

Ingredients

1 Duncan Hines cake mix
4 whole eggs
1/2 c. Crisco oil
1 pkg. instant vanilla pudding
1 c. sour cream
1 tsp. vanilla
2 Tbsp. butter
1/2 c. sugar
1/2 tsp. cinnamon

Preparation

Mix first six ingredients at high speed for 7 minutes, scraping bowl several times.
In a separate bowl, mix the butter, sugar and cinnamon well.
Pour half the cake mixture into a well-greased and floured Bundt pan and sprinkle 1/2 of the sugar, cinnamon and butter mixture.
Pour the rest of the cake mixture over this and finish up with the rest of the sugar, cinnamon and butter mixture.
Bake at 300\u00b0 for about 1 hour or until a toothpick comes out clean.