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“This is a Betty Crocker recipe that I changed a bit. I omitted the pecans they called for because my Dad hates nuts of any kind. and I didn't want to fuss with the glaze they called for so I just used a can of frosting. Turned out, I liked it better with the canned. This is a great Breakfast cake but you could serve it for dessert. I like it best warm but my Dad will eat it any way it is served.”
1 cake

Ingredients Nutrition

  • 1 (18 ounce) box yellow cake mix
  • 23 cup vegetable oil
  • 4 eggs
  • 8 ounces sour cream
  • 1 cup packed brown sugar
  • 2 teaspoons cinnamon
  • 1 (11 ounce) can vanilla frosting


  1. Preheat oven to 350 degrees. Spray bottom only of a 13x9 inch baking pan.
  2. Beat cake mix, oil, eggs and sour cream with electric mixer for 2 minutes. Spread half of the batter into prepared pan.
  3. Stir together brown sugar and cinnamon. Sprinkle over batter in pan. Carefully spread remaining batter over top.
  4. Bake 45 minutes or until deep golden brown.
  5. Stir canned frosting until soft, prick surface of hot cake with fork and spread icing over cake while cake is still hot. Slice and serve.

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