• Preheat the oven to 350°.

Vanilla Cake

• In a large bowl combine vanilla cake mix, eggs, vegetable oil, buttermilk and vanilla. Mix together using a hand held {or stand} mixer until you have a thick cake batter and everything is combined. Set aside.

Cinnamon Swirl

• Combine brown sugar, flour, cinnamon and melted butter in a small bowl and stir until all of the ingredients are combined.

Cake Assembly and Baking

• Prepare the Bundt pan by spraying it liberally with nonstick cooking spray. Pour half of the cake batter into the prepared pan. Spoon over half of the cinnamon swirl mixture. Use a toothpick or skewer to swirl the cinnamon mixture throughout the batter. Pour the remaining cake batter in the pan {and on top of the cake batter and cinnamon mixture}, top with the remaining cinnamon swirl mixture and repeat swirling it into the cake batter.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but not any raw batter}. Remove from the oven an allow the cake to cool in the pan for at least 15 minutes.
• After 15 minutes, invert the cake onto your serving plate and allow it to cool completely.

Cream Cheese Glaze

• Combine softened cream cheese and butter in a bowl and mix using a hand held mixer until smooth. Add vanilla extract and powdered sugar, continue to mix until you have a frosting consistency. Note: If the frosting is too thick, you can add a tablespoon of milk or even microwave for 20 seconds.
• Add the cream cheese glaze to a piping {or zipper} bag and cut a triangle from the bottom. Using a zigzag motion, cover the top of the cake with the cream cheese glaze.

Cinnamon Sugar Mixture

• Working while the glaze is not set up, combine the cinnamon and sugar in a small bowl and mix until everything is evenly distributed. Sprinkle as much as you desire of the mixture over the top of the cake. Serve or store in the refrigerator for up to 4 days.