This cake is delicious–I love to use it for breakfast coffee cake.
1 yellow cake mix, 3/4 cup Crisco oil, 1/2 cup brown sugar, 4 eggs, 1 (8 oz) sour cream.
Cinnamon Swirl: 1 cup brown sugar, 1 tablespoon cinnamon, 1 cup chopped pecans.
To make the batter blend the cake mix, oil, brown sugar, eggs, and sour cream together with an electric mixer. In a separate bowl make the cinnamon swirl by mixing the brown sugar, cinnamon, and chopped pecans. Divide cinnamon swirl. Heat oven to 325 degrees.
Grease and flour a 9 x 13 cake pan. Pour half of the cake mix into the baking pan. Sprinkle half of the cinnamon and nut mixture over the batter. Pour the rest of the cake batter into the pan. Sprinkle the rest of the cinnamon nut mixture over the batter. Run a knife through the cake mix to swirl the cinnamon–be careful not to touch the bottom of the pan with the knife. Bake for 45 minutes.
Icing: 1 cup powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla, 1 tablespoon softened butter. Blend well and drizzle over the cake while still warm.