· 1 package white cake mix (For GF – use Pamela’s Cake Mix; for regular – use Betty Crocker)
· 1 cup buttermilk
· 1/2 cup melted butter
· 5 large eggs
· 3 tablespoons light brown sugar
· 2 teaspoons ground cinnamon
· 1/2 cup chopped pecans
· Crisco Shortening
· 1 tablespoon granulated sugar
· Buttermilk-Vanilla Glaze
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, cinnamon
and pecans 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.
Buttermilk Glaze
Ingredients· 1 cup powdered sugar
· 1 tablespoon melted butter
· 1 teaspoon vanilla extract
· 1 to 2 Tbsp. buttermilk
Stir
together first 3 ingredients and 1 Tbsp. buttermilk until smooth, adding
additional 1 Tbsp. buttermilk, if necessary, for consistency.
