1 pkg. yellow cake mix
1 (3 1/2 oz.) pkg. instant pineapple or vanilla pudding mix
1/2 c. soft butter
1 c. sour cream
4 eggs
1 tsp. vanilla
1/3 c. brown sugar, packed
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. chopped pecans

Combine cake and pudding mixes, butter, sour cream, eggs and vanilla in mixer bowl. Beat 10 minutes. In small bowl mix brown sugar, cinnamon, nutmeg, and nuts. Set aside. Turn half of cake batter into a greased tube pan. Sprinkle half the sugar-nut mixture over batter, than add the remaining batter. Sprinkle remaining topping over batter. Swirl topping thru batter with a knife. Bake at 350 degrees for 1 hour. Remove from oven and let cake stand for 20 minutes before removing.