1 pkg. Betty Crocker super moist yellow cake mix
2/3 c. vegetable oil
4 lrg. eggs
8 oz. tub sour cream
1 c. packed brown sugar
1/3 c. chopped pecans (optsp.)
2 tsp. cinnamon
Favorite powdered sugar glaze

Preheat oven to 350°F. Grease 13 by 9 inch cake pan. Beat cake mix, oil, eggs and sour cream in large bowl on medium speed for 2 minutes, scrapping bowl occasionally. Spread half of the batter in the pan. Stir together brown sugar, pecans and cinnamon; spread over the batter. Carefully spread remaining batter over cinnamon and sugar mixture. Place pan in preheated oven for about 45 minutes or until deep golden brown. Prick surface of the warm cake several times with a fork. Spread glaze over the cake. Cool completely. This is also good served warm with butter.

Whipped creamy frosting: Combine a 4 serving size box instant pudding, any flavor, and 1 c. milk; beat until well blended and free of lumps. Fold in a 8 oz. carton of whipped topping and let stand for 10 min. before frosting a cake.