Preheat the oven to 350 deg Fahrenheit. Grease a 12-cup bunt pan or fluted tube pan with butter or margarine. Mix 2 tablespoons of sugar with 2 teaspoons of cinnamon in a small bowl. Sprinkle mixture over the inside of the pan, turning it to evenly coat. Shake out any excess.

Mix the remaining 1-3/4 cups of sugar and 1 teaspoon of cinnamon, flour, baking soda and salt in a large bowl. Stir in the evaporated milk, sour cream, melted margarine/butter, vanilla and eggs into the dry ingredients until well blended. Pour batter into the prepared pan.

Bake for 40 to 50 minutes or until a toothpick comes out clean when inserted into the center of the cake. Let the cake stand for 30 minutes and remove it from the pan. Cool completely, about an hour.

Microwave caramel sauce according to jar instructions, and drizzle over the cooled cake.