Cake
1 (18 1/4ounce) package pineapple cake mix, without pudding
1 (3 1/2 ounce) package instant lemon pudding mix
1 cup sour cream
4 large eggs, lightly beaten
1/2 cup vegetable oil
1 teaspoon lemon flavoring
Ingredients for Topping:
1 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1. Combine topping ingredients; set aside.
2. In mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil and lemon Flavoring.
3. Mix on medium speed for 2 minutes.
4. Pour 1/2 of batter into a greased Bundt pan.
5. Sprinkle half of the topping over batter.
6. Spoon remaining batter over topping and spread evenly.
7. Sprinkle with remaining topping.
8. Bake at 350° for 30-35 minutes or until cake tests done.
OPTIONAL: LEMON CREAM CHEESE FROSTING
1 (18 1/4ounce) package pineapple cake mix, without pudding
1 (3 1/2 ounce) package instant lemon pudding mix
1 cup sour cream
4 large eggs, lightly beaten
1/2 cup vegetable oil
1 teaspoon lemon flavoring
Ingredients for Topping:
1 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1. Combine topping ingredients; set aside.
2. In mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil and lemon Flavoring.
3. Mix on medium speed for 2 minutes.
4. Pour 1/2 of batter into a greased Bundt pan.
5. Sprinkle half of the topping over batter.
6. Spoon remaining batter over topping and spread evenly.
7. Sprinkle with remaining topping.
8. Bake at 350° for 30-35 minutes or until cake tests done.
OPTIONAL: LEMON CREAM CHEESE FROSTING
