Bundt Coffee Cake (Aunt Adell)

Ingredients

1 yellow cake mix

1 pkg. vanilla instant pudding

¾ cup water

¾ cup oil

4 eggs

1 tsp vanilla

1 tsp butter extract

¼ cup sugar

2 tsp cinnamon

½ cup chopped pecans

1 cup powdered sugar

1½ tbsp milk

1 tsp vanilla

½ tsp butter extract

Directions

Mix together:

1 yellow cake mix

1 pkg. vanilla instant pudding

Add & beat:

¾ cup water

¾ cup oil

Add & beat after each:

4 eggs

Beat at high speed six minutes

Add & beat:

1 tsp vanilla

1 tsp butter extract

Alternate batter in Bundt pan (heavily greased with butter and sprinkled with chopped pecans) with mixture of:

¼ cup sugar

2 tsp cinnamon

½ cup chopped pecans

Bake at 350° for 45-60 minutes.

Remove from oven and cool 8 minutes.

Remove from pan and glaze with:

1 cup powdered sugar

1½ tbsp milk

1 tsp vanilla

½ tsp butter extract

Notes

Original:

Mix together:

1 yellow cake mix

1 pkg. vanilla instant pudding

Add & beat:

¾ cup water

¾ cup oil

Add & beat after each:

4 eggs

Beat at high speed six minutes

Add & beat:

1 tsp vanilla

1 tsp butter extract

Alternate batter in Bundt pan (heavily greased with butter and sprinkled with chopped pecans) with mixture of:

¼ cup sugar

2 tsp cinnamon

½ cup chopped pecans

Bake at 350° for 45-60 minutes. Remove from oven and cool 8 minutes. Remove from pan and glaze with:

1 cup powdered sugar

1½ tbsp milk

1 tsp vanilla

½ tsp butter extract