In 1949, Duncan Hines, previously known for his restaurant recommendations, agreed to have his name used as a brand. His discriminating taste made him an authority on good cooking. When his line of cake mixes came out, he decided to use fresh eggs with his mixes instead of dehydrated ones because he thought they tasted better, and other cake-mix companies followed suit. This version follows in those footsteps.
- Yield: 8 to 10 Servings
- Preparation Time: 15 Minutes
- 1 (15.25-ounce) box yellow cake mix
- 1 cup sour cream
- 0.33 cup vegetable or canola oil
- 4 large eggs
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¾ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
For the cake
- Preheat the oven to 325°F. Coat a 9 × 13-inch baking dish with cooking spray.
- In a large bowl, combine the cake mix, sour cream, ¼ cup of water, vegetable oil, and eggs. Mix well.
- In a small bowl, combine the brown sugar and cinnamon.
- Layer half the cake batter in the prepared baking dish, then half the brown sugar mixture.
- Top with the remaining batter, then the remaining brown sugar mixture.
- Bake for 45 to 55 minutes, until the cake is set. Let cool in the baking dish while you prepare the glaze. For the glaze
- In a small bowl, combine the confectioners’ sugar, vanilla, and heavy cream until it is smooth and has a pourable consistency.
- Once the cake has cooled, drizzle the glaze over the cake. Cut into squares and serve.