1 package (18.25 oz) yellow cake mix
4 eggs, beaten
1 cup sour cream
1/4 cup vegetable oil
1/2 cup hot water
1/4 cup JB’s Fat Boy Cowgirl Sweet & Hot Finishing Glaze
1 small box instant vanilla pudding
1 tsp. vanilla extract
1 tsp. butter extract
1/2 cup granulated sugar
2 tsp. cinnamon
1 3/4 cup chopped pecans

Combine all ingredients except the sugar, cinnamon, and chopped pecans. In a separate bowl mix the sugar, cinnamon, and 3/4 cup of the pecans. Generously butter or spray the inside of a Bundt pan or press the remaining cup of chopped pecans onto all inside surfaces. Alternate the batter and the cinnamon mixture in the Bundt pan, starting and ending with the batter. Bake at 325 degrees for 50 minutes or until cake tests done. Remove from oven; let cake rest on rack for about 10 minutes, then invert onto a serving platter and remove cake from pan.

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