Coconut-Pecan Coffee Cake

Sue made this for Crabbies in January and everyone wanted the recipe.

1 pkg (18 1/4)  yellow cake mix
1 pkg. (3.4 oz) instant coconut cream pudding mix
1 tsp. vanilla extract

Filling:
1/2 cup chopped pecans
1/3 cup sugar
1/2 tsp. ground cinnamon

Glaze:
1 c. confectioners' sugar
1 to 2 Tbsp. 2% milk
1/2 tsp. vanilla extract

Prepare cake mix batter according to package directions, adding pudding mix and vanilla; set aside.  Combine the pecans, sugar and cinnamon in a small bowl.  
Spread half the cake batter into a greased 13 X 9 baking pan.  Sprinkle with half of filling.  Top with remaining batter and filling.

Bake at 350 degrees for 34-38 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Combine the glaze ingredients in a small bowl until smooth.  Drizzle over warm coffee cake.  

Tip:  for a change of pace, use Vanilla, Banana cream or Butterscotch instant pudding mix.  Also consider other cake mixes and extracts for a new taste.

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