Sock-It-To-Me Coffee Cake

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  • 1 (18.25 ounce) box Duncan Hines butter golden cake mix
  • 1 cup sour cream
  • 1/2 cup Crisco vegetable oil
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 4 whole eggs


  • 1 cup chopped pecans
  • 6 tablespoons brown sugar
  • 6 teaspoons cinnamon


  1. In large bowl, blend cake mix, sour cream, oil, sugar, water and eggs. Beat at high speed for 2 minutes.
  2. Pour two-thirds of batter into a greased and floured 10-inch tube pan or 9 x 13-inch cake pan.
  3. Combine nuts, brown sugar and cinnamon for filling. Spread two-thirds of mixture over batter.
  4. Spread remaining one-third batter evenly over filling.
  5. Spread remaining one-third filling mixture over batter. Swirl with knife.
  6. Bake at 375 degrees F for 35 to 40 minutes, until cake springs back when touched lightly.
  7. Drizzle confectioners' sugar glaze over top.

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