Citrus Streusel Cake

1 (18-1/4 oz.) box orange cake mix, divided; 2 T. brown sugar

1 tsp. cinnamon; 1 T. cold butter

1/2 c. chopped pecans; 1 (3.4 oz.) pkg. instant vanilla pudding mix

4 eggs; 1 c. sour cream

1/2 c. vegetable oil

 

In a small bowl, combine 2 T. cake mix, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans and set aside. In a mixing bowl, combine the pudding mix, eggs, sour cream, oil and remaining cake mix. Beat on medium speed 2 minutes. Pour into 8x4 or 9x5 loaf pans. Sprinkle with pecan mixture. Bake at 350° for 45-50 minutes or until a toothpick comes out clean.

Glaze:

1 c. confectioner's sugar; 2-3 T. milk

 

Cool pans for 10 minutes then remove to wire rack and drizzle with glaze. This can be served warm as a coffee cake or cooled with ice cream for a dessert. Either way its a hit! It freezes beautifully.