Sherry Pound Cake - cooking recipe

Ingredients

1 (18 ounce) box Duncan Hines yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
3/4 cup Crisco cooking oil
1 cup dry sherry
4 eggs
1 tablespoon cinnamon
3 tablespoons brown sugar

Preparation

Mix at medium speed the cake mix, pudding, oil, sherry and eggs.
In a small bowl mix the cinnamon and brown sugar.
Grease a bundt pan.
Pour a little batter in the bottom of the pan, then sprinkle a little of the sugar on top of that.
Continue to layer having the batter as the last layer.
Bake at 350 for 50-60 minutes.
Once cooled sprinkle a little more cinnamon and sugar on top.