Cinnamon Swirl Cake

• 12 cup light brown sugar, firmly packed
• 12 cup pecans, chopped and toasted
• 2 teaspoons ground cinnamon
• 1 (18 1/4 ounce) package white cake mix
• 1 13 cups fat-free buttermilk
• 34 cup egg substitute
• 13 cup sugar
• 1 teaspoon vanilla extract
• cinnamon stick

1. Combine brown sugar, pecans and cinnamon; set aside.
2. Beat cake mix, buttermilk, egg substitute, sugar, and vanilla extract at medium speed with an electric mixer for 2 minutes or until blended.
3. Pour one-third cake batter into a greased and floured 12-cup Bundt pan.
4. Sprinkle with half of brown sugar mixture.
5. Repeat layers twice, ending with batter.
6. Bake at 325 degrees Fahrenheit for 45 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan on a wire rack 10 minutes.
8. Remove from pan, and cool completely on wire rack.
9. Garnish if desired.

light brown sugar, pecans, ground cinnamon, white cake, buttermilk, egg substitute, sugar, vanilla, cinnamon stick

Taken from www.food.com/recipe/cinnamon-swirl-cake-130958 (may not work)