1 pkg white cake mix
1 (4-serving size) white chocolate instant pudding mix
8 oz sour cream
4 eggs (lightly beaten)
1/2 cup vegetable oil
1/2 cup amaretto (or 1/2 cup water plus 1 tsp almond extract)
Preheat oven to 350 degrees. Generously grease a 10" fluted tube pan.
In a large mixing bowl, combine cake and pudding mixes, sour cream, eggs, 1/2 cup water, oil and amaretto. Beat with mixer on low speed to combine. Beat on medium speed for 2 minutes, scraping bowl as needed. Spoon half the batter into pan. Evenly sprinkle a mixture of cinnamon sugar over the batter. Spoon remaining batter on cinnamon mixture.
Bake about 55 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Place on rack over waxed paper.
Using a wooden skewer, poke several holes in cake. Prepare glaze; spoon over cake.
Glaze
In small saucepan, combine 1/3 cup water, 1/4 cup sugar, and 2 Tbsp butter. Stir over medium heat until sugar is dissolved. Reduce heat; simmer, uncovered, 5 minutes.
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