Cinnamon Roll Bundt Cake

Ingredients
1 yellow cake mix
1/4 c sugar
1 Tbsp cinnamon
2 bx 3.4 oz instant vanilla pudding
1 c sour cream
1/2 c oil
4 eggs
3/4 c chopped nuts
1/2 c brown sugar
1/2 c chopped nuts
1 Tbsp cinnamon
1/2 c cream cheese frosting (i bought pre-made frosting on the cake aisle)
..
Directions
1
Mix together the cake mix (, the pudding, sour cream, oil and eggs. Add 3/4 cup of chopped nuts. In small bowl, combine 1/4 c sugar and 1 Tbsp cinnamon. Fold into cake batter; avoid overmixing. Mixture will be thick.
2
In small bowl, mix brown sugar, 1/2 cup chopped nuts and cinnamon.
3
Put 1/2 of the cake mixture into a bundt pan. On top of the cake batter, sprinkle the brown sugar mixture.
4
Put remaining cake batter in the bundt pan on top of the brown sugar.
5
Bake at 350 for 55 minutes.
6
Let cool in pan for short time (about 10 minutes) and then invert onto serving platter. (I tend to make sure the cake is loosened from the sides of the pan using a soft spatula before doing "the flip.")
7
Take about 1/4 - 1/2 cup of cream cheese frosting from container and put into microwave safe bowl. Heat for about 30 -45 seconds, or until the frosting is melted.
8
Drizzle melted frosting over the cake.
9
NOTE: You may use the Decadent Supreme Cinnamon Cake Mix that is now available and eliminate the yellow cake mix and the cinnamon-sugar add-in to the batter. I adjusted this recipe to use a yellow cake mix because the Decadent Supreme mixes are not easily found in all grocery store locations.