12 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours 5 Minutes
1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
2 In medium bowl, mix streusel ingredients with fork until well blended; set aside. In large bowl, mix cake mix (dry), water, oil and eggs with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour about 1¼ cups batter into pan. Carefully spoon brown sugar mixture over batter, being sure the filling does not touch the edges. Pour remaining batter over filling.
3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to serving plate. Squeeze pouch of glaze from cake mix 10 times. Cut ¼-inch top from corner of pouch. Drizzle glaze over warm cake. Sprinkle with cinnamon. Cool completely, about 1 hour.
1 Serving: Calories 320; Total Fat 16g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 40mg; Sodium 200mg; Total Carbohydrate 42g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 2 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3
Sweet Secret We like pecans, but you can use chopped almonds, macadamia nuts or walnuts in the filling.
Sweet Secret You can substitute a box of white or yellow cake mix with pudding (and water, oil and eggs called for on the box) for the cake. Prepare the batter as directed on box. Pour 2 cups of the batter into pan. Sprinkle with streusel as directed in recipe; top with remaining cake batter. Bake as directed in step 3. Frost cake with your favorite glaze.