Sour Cream Coffee Cake:
18.25-ounce yellow cake mix
¼ cup firm butter
1 cup brown sugar, packed
1 cup chopped pecans
1 ½ cups sour cream
Measure 2/3 cup of the dry cake mix and pour into a small bowl.
Cut in the butter.
Add the brown sugar and pecan; set aside for topping.
Beat the eggs lightly with a fork in a large bowl; stir in the sour cream. Blend in the remaining cake mix.
The batter will be thick and slightly lumpy.
Pour ½ of the batter into a coated and floured 9 x 13-inch baking dish.
Sprinkle half the brown sugar topping over the batter.
Spoon and gently spread the remaining batter into the pan; top with the remaining brown sugar topping.
Bake at 350 degrees for 35 to 40 minutes.
Serve warm and enjoy!