Kahlua Coffee Cake

In a small bowl combine pecans, brown sugar and Kahlua, mix well and set aside for now.

In a large mixing bowl, combine yellow cake mix, dry pudding mix, and beat in eggs one at a time beating well after each addition.

Add in sour cream and vegetable oil; mix well.

Beat for a couple minutes on medium speed then blend in your pecan mixture; mix well.

Grease with solid Crisco, very well, a bundt pan. Being sure to get into all the creases in the pan so that it is very well covered with solid shortening. As cake can stick if not a well greased pan.

Pour your cake batter into the pan, and put into a preheated 350°F oven.

Bake at 350°F for 45-60 minutes or until toothpick tests done.

Allow to cool in pan for 10 minutes then remove to a cooling rack to cool completely. Serve.