Cinnamon Bundt Cake

1 box yellow cake mix
1 box instant vanilla pudding
1 cup buttermilk (or 1 cup milk with 1 tsp vinegar- I like the flavor of buttermilk better though.)
1/2 cup applesauce
1/2 cup oil
4 eggs

Preheat oven to 350 degrees.
Beat all together with an electric mixer on high speed for 6 minutes.
Grease and flour bundt pan.

Mix 1/2 cup brown sugar, 2 TB cinnamon and 2 TB flour.

Pour less than 1/2 of the batter in the bundt pan. Sprinkle on 1/2 of the topping mixture. Spread the rest of the batter on top and sprinkle on the remaining topping. Use a knife to swirl the topping into the batter, being careful not to scrape the sides of the pan.

Bake 55 minutes. Cool 15 minutes in pan, then scrape a knife around the edge of the cake to loosen it from the pan. Remove from pan by placing a plate on top and flipping over.

Delicious served with a dollop of :
1 cup heavy whipping cream, chilled
1/2 cup International Delight, pumpkin spice, chilled
whip together

Recipe courtesy of Vicki Siron