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Pecan Swirl Pudding Cake

1/4 c. sugar
1/2 c. finely chopped pecans
1/2 tsp. ground cinnamon
1 yellow cake mix
1 small box Butter pecan flavor instant pudding
4 eggs
1/4 c. oil
1 c. sour cream
1/2 tsp. maple extract (optional)

Combine sugar, nuts, and cinnamon; set aside. combine remaining ingredients, in large bowl. Blend; then beat at medium speed for 4 minutes. Pour 2/3 of the batter into greased and floured bundt pan. Sprinkle with sugar nut mixture, keeping away from sides of pan. Top with remaining batter. Bake at 350 degrees for about 1 hour or until tester inserted in center comes out clean. DO NOT UNDERBAKE! Cool in pan 15 minutes. Remove from pan, finish cooling.

Add 2 tbsp. Log Cabin syrup
1 tbsp. water
1 c. sifted powdered sugar

Combine and drizzle on cake.


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