This easy pecan-studded coffee cake, made simple with a boxed cake mix, features a rich cinnamon-brown sugar filling layered between moist, sour cream-infused cake.

-Chef Steph

Ingredients:

• 1 box yellow cake mix
• ¼ cup unsalted butter melted
• 1 cup light or dark brown sugar
• 1 tablespoon ground cinnamon
• 1 cup finely chopped pecans
• 3 eggs
• 1½ cups sour cream

Directions:

• Preheat oven to 350° Grease a 9-inch square baking pan; set aside.
• Make the Filling: Remove ⅔ cup of the cake mix and place in a medium bowl. Add the melted butter, brown sugar, cinnamon, and chopped pecans, mixing with a spoon or spatula to thoroughly combine.
• In a large bowl, combine the remaining cake mix, eggs, and sour cream until completely combined.
• Pour half of the wet batter into the prepared pan, then sprinkle evenly with half of the filling.
• Pour the remaining batter over top and smooth it into an even layer. Sprinkle the remaining filling mixture over the top of the batter.
• Bake for 45 minutes to 1 hour, or until a pick inserted into the center comes out clean. Allow to cool for at least 15 minutes before serving to serve warm; it can also be served at room temperature.