Sherry Pound Cake

Ingredients:
- 1 (18 ounce) box Duncan Hines yellow cake mix
- 1 (3 1/2 ounce) box instant vanilla pudding
- 3/4 cup Crisco cooking oil
- 1 cup dry sherry
- 4 eggs
- 1 tablespoon cinnamon
- 3 tablespoons brown sugar

Directions:
- Mix at medium speed the cake mix, pudding, oil, sherry and eggs.
- In a small bowl mix the cinnamon and brown sugar.
- Grease a bundt pan.
- Pour a little batter in the bottom of the pan, then sprinkle a little of the sugar on top of that.
- Continue to layer having the batter as the last layer.
- Bake at 350 for 50-60 minutes.
- Once cooled sprinkle a little more cinnamon and sugar on top.