Jewish Coffee Cake - cooking recipe

Ingredients

1 (16 ounce) box yellow cake mix
1 (3 ounce) box instant vanilla pudding
1 cup water
3/4 cup vegetable oil
4 eggs
1 teaspoon vanilla
Topping
1/2 cup chopped pecans
1/2 cup sugar
2 teaspoons cinnamon

Preparation

Combine first 6 ingredients in a bowl.
Beat 10(yes 10) minutes.
Grease and flour or spray a Bundt pan.
Topping:.
Combine all ingredients in a small bowl with a spoon.
Place 1/2 batter in the pan.
Top with half of topping ingredients.
Swirl topping through batter with a knife.
Repeat with remaining ingredients.
Bake at 350 for 50 to 60 minutes, or until golden brown and pulling away from the sides of the pan.
Cool in pan for 10 minutes, then invert on a cake plate.