1 c. dark brown sugar
1 tbsp. cinnamon
1/2 c. finely chopped pecans or walnuts

CAKE:

2 c. sifted flour
2 tsp. baking powder
1 c. sugar
1/2 tsp. salt
3/4 c. vegetable oil
4 eggs, slightly beaten
1 (3 oz.) pkg. instant vanilla pudding
1 (3 oz.) pkg. instant butterscotch pudding
1 c. water
1 tsp. vanilla

In a small bowl stir together brown sugar, cinnamon, and nuts; set aside.

In large bowl, mix together all remaining ingredients into a greased 13 x 8 baking pan. Sprinkle with 1/3 cup of brown sugar mixture. Repeat layering 2 more times. Bake in preheated 350 degree oven for 40 minutes or until tester inserted in center comes out clean. Serve warm coffee cake. Can be frozen and reheated.