1/2 c. chopped pecans
2 tbsp. butter, melted
1 Betty Crocker SuperMoist cake mix with pudding (yellow)
1 (8 oz.) sour cream
1 (7.5 oz.) pkg. almond brickle chips
1 c. sifted powdered sugar
4 large eggs
1/2 c. flaked coconut
1/4 c. water
2 tbsp. vegetable oil
1 1/2 tbsp. milk

Combine pecans, coconut and 2 tablespoons melted butter. Spread in bottom of a greased and floured 12-cup Bundt pan. Set aside.

Combine cake mix, sour cream, water, oil and eggs. Beat at medium speed of an electric mixer for 2 minutes. Fold in brickle chips. Spoon batter into prepared pan on top of pecan/coconut mixture.

Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan and invert onto serving plate. Combine powdered sugar and milk. Drizzle over warm cake.