Snickerdoodle Cake

Moist, rich and SO easy to make and freeze. Perfect for gift-giving, or keep a steady supply in the freezer for "pop-in" company. Just like it's name, it will remind you of the cookies, except moist and rich!

• Ready In: 52 mins
• Serves: 16

Ingredients

• 1 (18 ounce) box  yellow cake mix (reserve 2 tablespoons of dry mix)
• 4  whole eggs
• 1⁄3 cup canola oil
• 1  cup sour cream
• 1⁄3 cup light brown sugar
• 1⁄4 cup water

• Cinnamon-sugar filling

• 2  tablespoons brown sugar
• 2  tablespoons  dry  cake mix
• 2  teaspoons cinnamon
• 1⁄2 cup  finely chopped pecans (optional) or 1⁄2 cup walnuts (optional)

Directions

1. Preheat oven to 350°F and spray a bundt pan with "butter-flavored" cooking spray and set aside.
2. In a large mixing bowl mix together (at medium speed) the dry cake mix(reserving the 2 T in a small bowl), and the next 5 ingredients until well-blended. Set aside.
3. Meanwhile add the cinnamon, sugar and nuts to the 2 T. of the reserved dry cake mix.
4. Pour 1/2 of the cake batter into the prepared pan.
5. Sprinkle the cinnamon mixture over the top of this, and then evenly distribute the remaining batter.
6. Bake for 45 minutes or until cake springs back when lightly touched.
7. If desired, after the cake has cooled completely, you may squiggle a glaze of 1 cup of powdered sugar mixed with 1 to 2 tablespoons milk over the top.