Jewish Coffee Cake - cooking recipe

Ingredients

2 boxes of jiffy yellow cake mix
2 (3 1/2 ounce) boxes of jello instant vanilla pudding
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup sugar
1 tablespoon cinnamon
1 (8 ounce) container sour cream

Preparation

Mix all ingredients together except for the cinnamon and the sugar, in large bowl with electric mixer till well blended.
Pour half of the batter in a greased bundt pan or tube pan.
Mix together the cinnamon and sugar.
Sprinkle half of the cinnamon/sugar mixture on top of batter, swirl into batter with knife.
Pour other half of batter into pan and repeat with remaining cinnamon/sugar mixture and swirl with knife.
Bake at 350 degrees for about 1 hour check often many oven vary.
Cool in pan 5 minutes.
Run knife around edges of pan to loosen cake, invert on to wire rack to cool completely.