1/2 c. firmly packed brown sugar
1/2 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 c. butter, softened
1 pkg. yellow cake mix (2 layer)
1 (4 serving size) pkg. butter pecan instant pudding
1 c. (1/2 pt.) sour cream
1/3 c. oil
4 eggs
1/2 tsp. maple extract (optional)

Combine brown sugar, flour, and cinnamon in small bowl. Cut in butter to make crumbs. Set aside. Combine remaining ingredients in large mixing bowl. Blend, then beat at medium speed 4 minutes. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 50 minutes. Carefully remove partially baked cake from oven and sprinkle immediately with crumb mixture. Bake 10 to 15 minutes longer or until cake tester comes out clean and cake begins to pull away from sides of pan. DO NOT UNDERBAKE. Cool in pan 10 minutes. Carefully remove from pan, finish cooling crumb side up on rack.