Sour Cream Coffee Cake

My mom has been making this for years. She got the recipe from her friend Janet Beneke. It is a tradition to have this with our brunch on Christmas morning and it is a great recipe to make when you have out of town guests. You just make it before they come and it lasts all weekend! It's SO GOOD and SO EASY!Cake Ingredients:

1 pkg. Yellow cake mix

3 oz. pkg. Instant Vanilla pudding

4 eggs

3/4 c. Water
1 c. Sour Cream

1 tsp. Vanilla

1/4 c. Cooking oil

Filling Ingredients:

3/4 c. Sugar

2 tblsp. Cinnamon

1 c. Chopped pecans

Directions:

- In a large bowl combine all cake ingredients and mix well with a mixer.

- In a small bowl combine all filling ingredients and mix well.

- In a greased and floured bunt pan layer cake mix and filling mix starting with the filling mix on the bottom.

- With your CLEAN finger or the handle of a wooden spoon gently swirl the mixture around the bunt pan. Be careful not to stir it too much.

- Bake at 350 degrees for 40-50 minutes.