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to prepare STREUSEL FILLING:
combine 2 tbls cake mix
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.
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.
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.
Mix sugar, oil, sour cream, nuts, yellow cake mix, eggs and vanilla.
Grease and flour pan.
Pour 1/2 of batter into pan and sprinkle cinnamon and brown sugar over it.
The pour the rest of the batter over it.
Move rack down 1 notch and bake at 350\u00b0 for 1 hour.
Sprinkle more cinnamon and brown sugar to cover top of cake, to give it more cinnamon taste.
Combine together 3 tablespoons white sugar and cinnamon.
Pour 1/3 batter into greased and floured tube pan and sprinkle with 1/2 sugar and cinnamon over it.
Pour another 1/3 of batter over this and sprinkle remainder of cinnamon and sugar mixture over it.
Top with final 1/3 of cake batter.
Bake 45 to 50 minutes at 350\u00b0. While cake is still warm, ice with the following:
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.
Mix cake, white sugar and Oil. Beat in beaten eggs and sour cream.
Pour 1/2 cake mixture into well greased Bundt Pan.
Mix brown sugar and cinnamon and put on top of cake batter. Add pecans.
Pour the remaining cake batter over the pecan layer.
Bake at 350 for 1 hour. Cool cake and then glaze.
GLaze.
Mix all glaze ingrediants together. Pour over a cood cake.
Mix all in one bowl.
Start with cake mix and end with pecans. Be sure to blend after each addition.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Mix 2 tablespoons brown sugar and 1 teaspoon cinnamon. Pour 1/2 batter in pan, sprinkle 1/2 of brown sugar and cinnamon over it.
Pour rest of batter then sprinkle with the rest of brown sugar and cinnamon.
When done and still hot, mix 1 cup of powdered sugar and 2 tablespoons lemon juice.
Spread on top while cake is still hot.
Mix cake mix, eggs, sour cream and water together.
Place 1/2 in Bundt pan.
Sprinkle 3/4 of the brown sugar and cinnamon on top.
Swirl with a knife.
Place remainder of batter next, then the remainder of the brown sugar and cinnamon.
Bake at 325\u00b0 for 35 minutes.
Let cool for 10 minutes.
Punch holes in sides and top with a knife.
Mix powdered sugar and milk together to make a glaze, then pour over cake.
til finely ground. Transfer streusel to bowl and wipe out food
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.
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 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.
Blend all together and then add eggs, one at a time, when beating.
Pour half of batter in pan and sprinkle 2 tablespoons of brown sugar and 2 teaspoons of cinnamon and nuts on it.
Then add rest of batter.
Combine the 2 tablespoons of cake mix, cinnamon, brown sugar, and
Blend cake mix, oil and margarine in large mixer bowl.
Beat in eggs, one at a time, with mixer; then beat according to directions on cake mix box.
Fold in sour cream and nuts.
Pour half the batter into a greased and floured 10-inch tube or Bundt pan. Sprinkle sugar-cinnamon mixture evenly over the batter.
Pour remaining batter in pan.
Bake 45 minutes to 1 hour until it tests done at 350\u00b0.
Remove from the oven and cook in pan for 5 minutes. Turn out on cake plate and pour on milk glaze while cake is still warm.
Mix together brown sugar, cinnamon and nuts. Set aside. Mix together cake mix, sour cream, eggs, oil, sugar and flavoring. Pour half of cake batter into a greased Bundt pan. Put nut mixture on top of batter, then cover this with remaining batter. Bake at 350\u00b0 for about 1 hour or until toothpick inserted comes out clean.
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.
Mix together the cake mix and eggs. Fold in the sour cream. Mix in the vanilla, 1 cup sugar, oil and pecans.
Pour half of batter into a 9 x 13 inch pan. Combine the ground cinnamon and brown sugar. Sprinkle over the batter. Pour the other half of the batter over top.
Bake at 350 degrees F (175 degrees C) for 50 minutes.
To make Icing: Bring to a boil 1/2 cup butter or margarine, 1 cup sugar, buttermilk and baking soda. Prick cake all over with fork and pour hot icing on cake.