Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
- 1/2 cup chopped pecans
- 1/3 cup packed brown sugar
- 3 teaspoons cinnamon
- 3 teaspoons unsweetened cocoa
- 1 package (18 1/4 ounces) butter cake mix with pudding in the mix
- 8 ounces sour cream
- 2/3 cup canola oil
- 4 large eggs
Combine the chopped pecans, brown sugar, cinnamon, and cocoa; set aside.
In a mixing bowl combine the cake mix, sour cream, and canola oil; beat until well blended. Beat in eggs, one at a time. Beat with an electric mixer on medium speed for 2 minutes.
Pour about one-third of the batter into the prepared Bundt cake pan. Top with half of the pecan and cinnamon mixture. Spoon another one-third of the batter over that layer (don't worry about covering the nut layer completely -- it will spread during baking) and top with the remaining nut mixture. Spoon the remaining batter over the nut layer and spread very gently.
Bake for 1 hour, or until the cake bounces back when lightly touched with a finger.
Cool in the pan on a rack for 10 minutes. Carefully invert onto the rack to cool completely before slicing.