Buttermilk Breakfast Cake

Name: 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

8 ingredients

6 steps

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

Directions

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

Stir together brown sugar and cinnamon in a small bowl.
3

Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.
4

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