Mix 1 box of Duncan Hines yellow Butter Recipe cake mix with eggs, oil, sugar and sour cream.
Beat with mixer until creamy. Pour 1/2 of mixture in Bundt cake pan.
Sprinkle 2 tablespoons brown sugar, mixed with 1 teaspoon cinnamon and 1/2 cup nuts.
Add rest of cake mix on top of this mixture and cook 40 minutes or less.
Test for doneness.
Blend Duncan Hines butter mix, sour cream, sugar and oil and add eggs, one at a time.
Mix brown sugar, cinnamon and nuts.
Oil and flour cake pan.
Then pour 1/2 batter in pan, then add sugar mixture, then add rest of batter.
Bake at 320\u00b0 for 55 minutes.
Prepare cake mix as directed on package, adding to it the sugar and oil.
Then add the eggs, one at a time (beat well after each addition).
Then add the vanilla, pecans and sour cream.
Pour 1/2 of mixture into tube pan.
Mix the brown sugar and cinnamon and sprinkle over the batter.
Then put rest of batter into pan and bake at 325\u00b0 for 1 1/2 hours.
Combine cake mix, oil, regular sugar, eggs, sour cream and flavoring.
Put 1/2 of the mixture in a tube pan, after mixing it all together, then pour in nuts, brown sugar and cinnamon.
Now, pour in the other 1/2 of the cake mixture and cook at 375\u00b0 until done.
Cool in pan for 20 minutes.
Remove from pan and ice with the confectioners sugar and milk.
Grease Bundt or tube pan with shortening (not oil).
Mix brown sugar and cinnamon; put in pan (like flour) to coat sides.
Save remainder of mixture.
Mix all the other ingredients together. Beat at medium speed for 4 minutes.
Pour half of batter in pan. Sprinkle remainder of brown sugar and cinnamon mixture over batter; add remainder of batter.
Bake at 325\u00b0 for 55 to 60 minutes or until toothpick comes out clean.
Remove from oven.
Let stand about 4 minutes.
Remove from pan.
Do not frost.
Blend cake mix (reserve 2 tablespoons), sour cream, oil, sugar, water and eggs with electric mixer.
Beat 2 minutes at high speed.
Pour half of the batter mixture in a well-greased and floured 10-inch tube or Bundt cake pan.
Combine brown sugar, cinnamon and 2 tablespoons reserved dry cake mix.
Sprinkle over batter in pan.
Add 1 cup chopped pecans to remaining batter and pour evenly over batter in pan.
Bake at 375\u00b0 for 45 to 55 minutes.
Cool upright for 25 minutes before removing from pan.
Preheat oven to 375\u00b0.
Grease and flour 10-inch tube pan.
For filling, combine 2 tablespoons cake mix, pecans, brown sugar and cinnamon.
Mix well and set aside.
Combine the remaining dry cake mix, sour cream, oil, sugar, water and eggs in large mixer bowl. Beat for 2 minutes at high speed.
Turn 2/3 of batter into pan; sprinkle with filling.
Spoon remaining batter over filling mixture.
Bake at 375\u00b0 for 45 to 55 minutes or until toothpick inserted in center comes out clean.
Mix cake mix, sugar, oil, sour cream and eggs until creamy. In a small bowl, mix together brown sugar and cinnamon.
Grease and flour a Bundt pan.
Pour half the batter into pan.
Sprinkle 1/2 brown sugar and cinnamon on top.
Cut into batter.
Pour rest of batter into pan and top with remaining brown sugar and cinnamon.
Bake at 325\u00b0 for 50 minutes.
Insert knife to see if done.
If not, bake for 5 minute intervals until done.
Cool for 20 minutes and flip on serving dish.
Pre-heat oven to 375 degrees.
In a large bowl blend cake mix, sour cream, granulated sugar, water and eggs.
Beat at high speed for 2 minutes.
Pour 2/3 of the batter in a greased and floured 10 inch tube pan.
Sprinkle filling ingredients over batter in pan. Spread remaining batter evenly over filling mixture.
Bake at 375 degrees for 45-55 minutes, until cake springs back when touched lightly.
Cool right side up for about 25 minutes, then remove from pan.
Drizzle with glaze made from confectioners sugar mixed with milk.
Mix batter and pour half into tube pan (grease and flour pan). Sprinkle with sugar-cinnamon mixture.
Take spoon and swirl into batter.
Add remaining batter.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Preheat oven to 375\u00b0.
Blend cake mix, sour cream, oil, 1/4 cup sugar, water and eggs.
Beat at high speed for 2 minutes. Pour 2/3 batter in a greased and floured tube or Bundt pan.
Beat the first 7 ingredients at high speed for 2 minutes.
Add the nuts to the mixture.
Bake in greased and floured 10-inch tube pan or oblong pan at 375\u00b0 for 45 to 50 minutes.
Frost cake if desired when cooled with favorite frosting or store bought frosting.
Preheat oven to 375\u00b0. For filling, combine 2 tablespoons of cake mix, with brown sugar, cinnamon and pecans. Set aside.
Preheat oven to 300\u00b0 to 325\u00b0.
Grease
and
flour
tube pan. Mix cake mix, sugar, oil, eggs, sour
cream
and vanilla well. Mix brown sugar and cinnamon well and
set aside.
Pour some batter in pan. Sprinkle some
sugar/cinnamon mixture over batter. Pour more batter, sprinkle mixture.
Repeat.
Bake
1 hour. Cool; remove from pan.
Mix all this well together.
Then mix 2 tablespoons brown sugar and 1 teaspoon cinnamon.
Then grease and flour tube pan. Pour half of the batter in the pan and sprinkle your cinnamon and sugar mixture over it.
Then pour in the rest of the batter.
Bake for 1 hour and 15 minutes at 300\u00b0.
Glaze while hot.
Mix cake mix, sour cream, 1/2 cup sugar, Wesson oil, 1/2 cup chopped nuts and eggs (added one at a time).
Pour half batter into greased and floured Bundt pan.
Make mixture of 3 teaspoons brown sugar, cinnamon and 1/2 cup chopped nuts and sprinkle over batter in pan.
Pour remaining batter on top.
Bake at 350\u00b0 for 45 to 50 minutes.
Mix chopped pecans, cinnamon and brown sugar.
After you have mixed cake mix, sour cream, Wesson oil, sugar and eggs, pour half of batter into a greased tube pan.
Sprinkle nut mixture on cake, then pour balance of batter over nut mixture.
Bake at 375\u00b0 for approximately 45 to 55 minutes.
Cool cake in pan for 25 minutes. Put on plate.
Glaze.
Bake cake in a 9X13-inch baking pan, according to the directions on the box.
Let cake cool completely.
Mix together cream cheese and pudding mix with electric mixer.
Add cold milk, a little at a time, and beat until well blended.
Spread cream cheese mixture over cake.
Refrigerate for 10 minutes.
Spread Cool Whip topping over cream cheese mixture.
Sprinkle top of cake with crushed pineapples.
Refrigerate for 2-3 hours before serving.
Keep cake refrigerated.
Preheat
oven to 350\u00b0.\tMix ingredients together.
Pour half of the
batter into pan.
Mix brown sugar and cinnamon in a small bowl.
Sprinkle
over
batter in pan.
Pour other half of batter in pan.
Bake
45
to
50
minutes\tor until cake is golden brown or springs back at touch.
Bake at 425\u00b0 for 28 to 35 minutes.
Check cake for firmness.