Prep Time
20 Mins
Bake Time
45 Mins
Cool Time
35 Mins
Yield
Makes 10 to 12 servings
Photo: Jennifer Davick; Styling: Buffy Hargett

How to Make It

Step 1

Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.

Step 2

Stir together brown sugar and cinnamon in a small bowl.

Step 3

Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.

Step 4

Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.

Step 5

Bake at 350° for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.

Step 6

Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White cake mix.

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