Cinnamon Bun Layer Cake

Cake:
3/4 C. + 3 T. packed dark brown sugar
1/2 C. butter or margarine, at room temperature
1 t. + 1 T. ground cinnamon
1 pkg. yellow cake mix (preferably Duncan Hines)
1 C. sour cream
3 eggs
1/3 C. canola oil

Frosting:
2 pkg. (8 oz. each) cream cheese, at room temperature
3/4 C. butter or margarine, at room temperature
2 t. vanilla
3 C. powdered sugar
Cinnamon Sticks (optional)

Cake: Combine 3/4 C. brown sugar, butter and 1 t. cinnamon. Spread half of mixture into each of two 9" round baking pans (that have been coated with cooking spray) to within 2" of the edge. At medium speed, beat cake mix, sour cream, eggs, oil & 1/4 C. water until blended. Increase speed to medium-high; beat until fluffy, 2 minutes. Transfer 1 C. batter to a separate bowl. Divide remaining batter between pans, over sugar mixture.

Stir remaining brown sugar & cinnamon into reserved batter. Drop cinnamon batter by heaping tablespoons onto batter in pans; Swirl, being careful not to stir up sugar layer. Bake at 350° for 25-30 minutes or until a pick comes out clean. Cool in pans on racks for 10 minutes. Remove from pans to racks to cool completely.

Frosting: At medium-high speed, beat cream cheese, butter & vanilla until smooth. beat in sugar until light & fluffy. Transfer 1 C. frosting to a pastry bag fitted with a star tip. Place once cake layer, sugar side up, on a serving plate & spread with 1-1/2 C. of the remaining frosting to within 1/2" of the edge. Place second layer, sugar side DOWN, and spread top & sides with remaining frosting. Pipe rosettes for decoration, garnish with cinnamon sticks if desired.    
 

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