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Easy Pineapple Swirl Coffee Cake
1 (18.25 ounce) box white or yellow sour cream cake mix
1 cup brown sugar, firmly packed
3/4 cup chopped pecans
1/4 cup butter
1 1/2 cups sour cream
1 (13 1/2 ounce) can crushed pineapple, drained
Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Mix 2/3 cup dry cake mix with brown sugar and butter; add nuts.
Beat eggs slightly; blend in sour cream and remainder of cake mix (it will remain lumpy). Put half of batter into the prepared pan.
Top with pineapple and crumb mixture; repeat layers.
Bake for 55 to 60 minutes.
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