Combine 100% granulated sugar and 4% cinnamon. Reserve.
Prepare vanilla creme cake base according to manufacturer’s instructions, replacing the water with Irish whiskey. Add 20% pecan pieces at the end of mixing and mix until just combined. Deposit batter into a piping bag without a tip. Spray 10-inch bundt pans generously with pan spray. Pipe 10 oz. of batter into the bottom of prepared Bundt pans and top with 0.25 oz. cinnamon. Repeat. Add 12 oz. of batter and top with 0.25 oz. cinnamon. Repeat. Bake at 350°F until golden brown and the cakes spring back lightly when touched. Depan the cake onto a glazing rack and brush heavily with melted butter while the cake is still hot. Immediately dust heavily with reserved cinnamon sugar.
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