1 yellow butter cake mix
½ cup canola OR vegetable oil
½ cup sour cream
3 eggs
1 small pkg vanilla instant pudding mix
½ cup flour
½ cup (packed) light brown sugar
½ tsp cinnamon
¼ tsp kosher salt
4 tbs (½ stick) unsalted butter, cold

Preheat oven to 350 degrees and spray baking jars of choice with non-stick cooking spray.

Place cake mix, oil, sour cream, eggs, and pudding mix into the bowl of a stand or electric mixer, beating until well combined, about 1 minute.

Place flour, brown sugar, cinnamon, and salt into a medium bowl, mixing to combine. Cut cold butter into small cubes, add to flour mixture and use a pastry cutter or a fork and cut butter into mixture until well combined and crumbly.

Depending on the size of the jar you use, this step will be different for every size. For tiny jars, place about 2 tbs cake mix into the bottom, topped with 2 tbs cinnamon mix and topped with another 1 tbs of cake mix. No matter what size jar you use, only fill it half full or you’ll end up slicing off the top that bakes over the top. Use your best judgment according to the size jar you are using. Layer cake mix and cinnamon topping until you reach halfway up the jar.

For tiny jars, bake them for 19 minutes. If using larger jars, keep a close eye on them after 20 minutes of baking. Carefully remove hot jars from the oven, let them cool, then close with lids. Find some cute tags and wrap around top with a ribbon.