1 c. sour cream (low-fat works well)
1/3 c. Crisco oil
1/3 c. water
1/4 c. granulated sugar
4 eggs
1 pkg. pudding recipe cake mix

Preheat oven to 375°F. Reserve 2 tablespoons dry cake mix for filling.

In large bowl, blend cake mix, sour cream, oil, water, sugar and eggs. Beat on medium speed for 2 minutes. Pour 2/3 of batter into greased and floured 10-inch tube pan.

Combine Filling ingredients and sprinkle on batter.* Add remainder of batter.

Bake at 375°F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool right side up on rack for 30 minutes. Remove from pan and Glaze.

Filling:

1 c. chopped pecans
2 tbsp. brown sugar
2 tbsp. cinnamon
2 tbsp. reserved cake mix

Can use half of filling in the middle of the cake and the rest on top.

Glaze:

1 c. confectioners' sugar
1-1/2 to 2 tbsp. milk

Blend and drizzle over cake.

This cake freezes well and is good as a breakfast coffee cake or dessert.