Cinnamon Swirl Cake

• 1/2 cup firmly packed light brown sugar
• 1/2 cup chopped pecans, toasted
• 2 teaspoons ground cinnamon
• 1 (18.25-ounce) package white cake mix
• 1 1/3 cups fat-free buttermilk
• 3/4 cup egg substitute
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• Garnish: cinnamon sticks

1. Combine first 3 ingredients; set aside.
2. Beat cake mix and next 4 ingredients at medium speed with an electric mixer 2 minutes or until blended. Pour one-third cake batter into a greased and floured 12-cup Bundt pan. Sprinkle with half of brown sugar mixture. Repeat layers twice, ending with batter.
3. Bake at 325u0b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack. Garnish, if desired.

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

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