Sour Cream And Cinnamon Cake Recipe

Name: Sour Cream And Cinnamon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. margarine, softened; 1/4 c. flour; 1/4 c. packed brown sugar; 2 tsp. cinnamon; 1 c. chopped pecans; 1 (2 layer) pkg. Butter Recipe yellow cake mix; 3/4 c. oil; 1/2 c. sugar; 1 c. sour cream; 4 eggs, beaten

Servings: persons

2/3 c. margarine, softened
1/4 c. flour
1/4 c. packed brown sugar
2 tsp. cinnamon
1 c. chopped pecans
1 (2 layer) pkg. Butter Recipe yellow cake mix
3/4 c. oil
1/2 c. sugar
1 c. sour cream
4 eggs, beaten

1
Mix margarine, flour, brown sugar and cinnamon in bowl until crumbly.
2
Stir in pecans.
3
Combine cake mix, oil, sugar, sour cream and eggs in mixer bowl.
4
Beat at medium speed for 2 to 3 minutes or until smooth.
5
Pour 1/3 of the batter into greased tube pan. Sprinkle with half the pecan mixture.
6
Top with remaining batter; sprinkle with remaining pecan mixture.
7
Bake at 325u00b0 for 1 hour. Cool in pan for 1 hour.
8
Invert onto serving plate.
9
May bake for several minutes longer for crispy side.
10
16 servings.

1484

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 c. margarine, softened, 1/4 c. flour, 1/4 c. packed brown sugar, 2 tsp. cinnamon, and more.

Yes, Sour Cream And Cinnamon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream And Cinnamon Cake

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