Sour Cream Cake

1/2 c. chopped pecans
1/2 c. sugar
1 t. cinnamon
4 eggs
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
1/2 c. oil
1 c. sour cream

Combine pecans, sugar, and cinnamon; set aside. Combine remaining ingredients; beat for 4 minutes. Spoon half the batter into well-greased and floured bundt or spring pan. Sprinkle half of the pecan mixture over batter, then add remaining batter and remaining pecan mixture over top. Bake in a preheated 350° oven for 1 hour.

Cake may be glazed with thin icing or dusted with powdered sugar.

Makes 8 servings