Many of you probably remember this cake ~ I don't even remember how old the recipe is. In the past, it's always been printed on the Duncan Hines Cake Mix box but I haven't seen it lately. It's a wonderful coffee cake or serve it with tea anytime. Very easy and delish!
2 T. brown sugar
2 tsp. cinnamon
1 c. finely chopped pecans
4 large eggs
1 c. sour cream
1/3 c. vegetable oil
1/4 c. water
1/4 c. sugar
Preheat oven to 350 degrees. Spray a 10 inch tube or Bundt pan with Baker's Joy.
Combine 2 T. cake mix, brown sugar, cinnamon and pecans in a small bowl. Set aside.
Combine remaining cake mix, eggs, sour cream, vegetable oil, water and sugar in a large
mixing bowl. Beat with an electric mixer at medium speed for 4 minutes, clearing the sides
and bottom of the bowl a couple of times to ensure all ingredients are well mixed.
Pour 2/3 of the batter into prepared pan. Sprinkle with pecan mixture. Spoon the remaining
batter evenly over pecans.
Bake 30 - 40 minutes or until toothpick inserted in center comes out clean.
Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.
I make a glaze with powdered sugar and 1/2 & 1/2 and drizzle over cooled cake. Enjoy!
As an fyi, the batter settled in a weird way, making the brown sugar mixture form a weird pattern. Didn't affect the taste though! :)
. Joining ~