adapted from: Nicole W.
1 yellow cake mix
1 small box instant banana pudding
1 c. sour cream (I used non-fat plain yogurt)
4 eggs
3/4 c. vegetable oil
1 c. water
Streusel Swirl:
1 c. light brown sugar
1 tsp. nutmeg
2 tsp. cinnamon
Preheat oven to 350 degrees. Combine cake mix, pudding mix, sour cream or yogurt, eggs, oil and water and mix until thoroughly combined. Pour half of the batter into a greased and floured bundt pan. Combine brown sugar, nutmeg and cinnamon (adjust measurements to taste) and sprinkle half over the batter. Top with remaining cake batter and top with remaining streusel. Use a knife and swirl top of cake slightly. Bake for about 45 minutes or until done.
Note: this cake can easily be made almost entirely sugar free with a sugar free cake mix, sugar free pudding mix and brown sugar Splenda.