Luscious Lemon Coffee Cake
Ingredients:
- Topping:
- 1 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons ground cinnamon
- Cake:
- 1 pkg (18 1/4 ounces) pineapple cake mix without pudding
- 1 pkg. (3.4 ounces) instant lemon pudding mix
- 1 cup sour cream
- 4 eggs, lightly beaten
- 1/2 cup vegetable oil
- 1 teaspoon lemon flavoring
Steps:
- Combine topping ingredients and set aside. In a mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil and lemon flavoring. Mix on medium speed for 2 minutes. Pour 1/2 into a greased bundt pan.
- Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350 degrees for 30-35 minutes or until cake tests done. Yields 12-16 servings.