Buttermilk Breakfast Cake

• 1 (18.25-oz.) package white cake mix
• 1 cup buttermilk
• 1/2 cup melted butter
• 5 large eggs
• 3 tablespoons light brown sugar
• 2 teaspoons ground cinnamon
• Shortening
• 1 tablespoon granulated sugar

1. Preheat oven to 350u0b0. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.
2. Stir together brown sugar and cinnamon in a small bowl.
3. Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.
4. Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
5. Bake at 350u0b0 for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.
6. Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White cake mix.

white cake, buttermilk, butter, eggs, light brown sugar, ground cinnamon, shortening, sugar

Taken from www.myrecipes.com/recipe/buttermilk-breakfast-cake (may not work)