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Cinnamon Swirl Cake

Southern Living NOVEMBER 2001

  • Yield: 16 servings

Ingredients

  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup chopped pecans, toasted
  • 2 teaspoons ground cinnamon
  • 1 (18.25-ounce) package white cake mix
  • 1 1/3 cups fat-free buttermilk
  • 3/4 cup egg substitute
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Garnish: cinnamon sticks

Preparation

Combine first 3 ingredients; set aside.

Beat cake mix and next 4 ingredients at medium speed with an electric mixer 2 minutes or until blended. Pour one-third cake batter into a greased and floured 12-cup Bundt pan. Sprinkle with half of brown sugar mixture. Repeat layers twice, ending with batter.

Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack. Garnish, if desired.

Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 27%
  • Fat: 7g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1g
  • Protein: 4g
  • Carbohydrate: 39g
  • Fiber: 0.5g
  • Cholesterol: 3mg
  • Iron: 1mg
  • Sodium: 270mg
  • Calcium: 76mg
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Cinnamon Swirl Cake recipe

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