1 pkg. yellow cake mix
1 c. brown sugar (light)
1/4 c. butter
1 1/2 c. or 12-16 ounces of sour cream or Dannon plain yogurt
1 c. chopped walnuts
3 eggs or no cholesterol, no fat egg product (6 oz.)

NOTE: Using the egg substitute and nonfat yogurt makes this perfect for health conscious families and the taste is just as satisfying.

Heat oven to 350 degrees. Grease and flour a Bundt pan. Take 2/3 cup of the dry cake mix (in separate bowl) and add the brown sugar, walnuts and soft butter. Cut the butter into the other mixture to form a crumb topping. Set aside.

Now take the remaining dry cake mix. Add beaten eggs or egg substitute and sour cream or yogurt. Blend well. Layer the brown sugar mixture into Bundt pan first, then cake mix, then brown sugar mixture, then remaining cake mix until gone. Bake 60 minutes. Let cool 30 minute, then turn over onto dish.