Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. USE 10 LB (2-NO. 10 CN) CANNED YELLOW CAKE MIX. PREPARE BATTER ACCORDING TO MANUFACTURERS DIRECTIONS. FOLLOW STEPS 5 THROUGH 9.

2. FOLD RAISINS AND NUTS INTO BATTER.

3. POUR ABOUT 3 1/2 QT (7 LB 10 OZ) BATTER INTO EACH LIGHTLY GREASED PAN.

4. MIX BROWN SUGAR, BUTTER OR MARGARINE, CINNAMON, AND CAKE CRUMBS UNTIL MIXTURE RESEMBLES CORNMEAL. SPRINKLE HALF OF MIXTURE OVER BATTER IN EACH PAN.

5. BAKE 30 MINUTES OR UNTIL DONE.

6. CUT 6 BY 9.

7. IN STEP 8, CAKE MAY BE TOPPED WITH VANILLA GLAZE (RECIPE #D046).

SERVING SIZE: 1 PIECE

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.