Praline Coffee Cake - cooking recipe

Ingredients

1 pkg. Duncan Hines yellow cake mix
1 small pkg. vanilla or French vanilla instant pudding
4 eggs
1 c. water
1/2 c. oil
1/2 c. sour cream
1 tsp. vanilla
1 1/4 c. pecans
1/3 c. brown sugar

Preparation

Preheat oven to 350\u00b0.
Grease and flour Bundt pan.
Combine cake mix, pudding mix, eggs, water, oil, sour cream and vanilla. Beat for 2 minutes at medium speed on mixer.
Put pecans in food processor.
Take 1/3 of the cake batter and put into a separate bowl.
Add finely ground pecans and brown sugar.
Mix together well.
Pour 1/2 of the remaining cake batter into greased and floured pan.
Cover with pecan-batter mixture.
Pour remaining 1/2 of cake batter on top of pecan-batter mixture.
Bake for 1 hour or until toothpick inserted in cake comes out clean.
Cool on wire rack for 10 minutes.
Invert onto serving plate, remove cake pan and continue to cool completely on wire rack.