• Prepare your Bundt cake pan using the grease and flour method. First completely grease the inside of the cake pan with lard like Crisco. Take care to get the lard into every crevice. Than toss flour onto the greased surface and tap the side of the pan while tilting it at an angle to cover the entire inside of the pan. This will keep your cake from sticking. Set the Bundt pan aside while you mix the cake.
• Preheat your oven to 350°
• In a large mixing bowl, add cake mix and sugar. Then add the sour cream, oil and eggs. Blend using an electric mixer on low speed just until completely mixed, about 1 minute
• Scrap down the sides of the bowl using your spatula and stir. Then mix on medium speed for about 2 minutes until well mixed.
• Pour your cake batter into the prepared Bundt cake pan and set aside while you make the filling.
• In a small bowl, combine the brown sugar and cinnamon. Then add the nuts, if using, to the mixture.
• Pour the streusel filling on top of the cake batter and use a butter knife to swirl it into the batter.
• Place the Bundt cake pan into your preheated oven on the middle rack. Bake for about 1 hour. Oven temps vary. Use the toothpick test to check for doneness. Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
• Remove the cake from the oven and allow to cool for about 5 minutes on a cooling rack.

  Then invert to remove cake from pan and place back onto the cooling rack to add the glaze. See glaze instructions below.

Glaze Instructions

• Add 1/4 cup water and 2 teaspoons of vanilla to 2 cups of powdered sugar. Mix well until smooth and there are no lumps using a small whisk.
• Glaze this cake while it is still slightly warm.

  Place your cake on the cooling rack over a baking sheet. When you pour the glaze over the cake, the excess will drip into the baking sheet for easy clean up.
• Gently slide your cake from the cooling rack onto your serving dish.

  Serve and enjoy!