Buttermilk Breakfast Cake

Ingredients

• 1 (18.25-oz.) package white cake mix
• 1 cup buttermilk
• 1/2 cup melted butter
• 5 large eggs
• 3 tablespoons light brown sugar
• 2 teaspoons ground cinnamon
• Shortening
• 1 tablespoon granulated sugar
• Buttermilk-Vanilla Glaze

Preparation

1. 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.
2. 2. Stir together brown sugar and cinnamon in a small bowl.
3. 3. Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.
4. 4. Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
5. 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.
6. Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White cake mix.