Dessert

Duncan Hines Sour Cream and Cinnamon Cake is for Dessert.

Duncan Hines Sour Cream and Cinnamon Cake takes 20 minutes to prepare.

Duncan Hines Sour Cream and Cinnamon Cake takes 60 minutes to cook.

Duncan Hines Sour Cream and Cinnamon Cake makes 12 servings.

The ingredients for Duncan Hines Sour Cream and Cinnamon Cake are:

1 box Duncan Hines Yellow Cake mix
3/4 cup cooking oil
1/2 cup sugar
4 large eggs
1 cup or 8 oz. sour cream, softened
4 tbsp. brown sugar
3 tsp. cinnamon
2 tbsp. powdered sugar

Here is how you make Duncan Hines Sour Cream and Cinnamon Cake:

In a large mixing bowl mix the cake mix with the oil, eggs and sour cream.In a small mixing bowl mix the sugars and the cinnamon.In a well greased Bundt pan layer 1/2 of the cake mix.Next, layer 1/2 of the sugar mixture and then add the rest of the cake mix.The last step is to top with the remaining sugar mixture.Bake at 325 degrees for 1 hour.After cake is cooled, dust with powdered sugar.You can reduce the fat by using non fat sour cream and you can use sugar substitute ie: Splenda white sugar and brown sugar. You can also freeze these cakes in a freezer storage bag. Note it is a good idea to wrap them in Saran Wrap before putting into the bag. Make sure you get as much air out of the bag as possible.Serving Size: 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user FRESKA.

The nutritional information for Duncan Hines Sour Cream and Cinnamon Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 406.2

• Total Fat: 20.7 g
• Cholesterol: 69.4 mg
• Sodium: 312.8 mg
• Total Carbs: 53.0 g
• Dietary Fiber: 0.3 g
• Protein: 4.7 g