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Spread rest of the batter on top. Bake in a preheated 350°F degrees oven for approximately 50-60 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then invert on to a cooling rack.

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1. Grease the Bundt pan well. Use non-stick spray or butter to coat every ridge and cranny of the Bundt pan. Then, dust the greased pan with flour. This will make cake release a breeze. 2. Make the filling. Combine 2 tablespoons of the cake mix with cinnamon, brown sugar, and pecans. 3.

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Bake at 350 degrees for 45-55 minutes or until an inserted toothpick in the center comes out clean. Allow the cake to cool down for 15 minutes. Then, run a spatula around the edge of the pan and center of the pan. Flip the cake onto a cooling rack and gently remove the pan. Allow the cake to cool down completely.

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Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt cake pan. Combine 2 tablespoons cake mix, pecans, brown sugar, and cinnamon together in a medium bowl; set aside. Place remaining cake mix, eggs, sour cream, oil, sugar, and water in a large bowl; beat with an electric mixer on high speed for 2 minutes.

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Bake at 375°F for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Place frosting in small microwave-safe bowl. Microwave at high power 10 seconds; add 5 to 10 seconds if needed. Stir until smooth and thin. Drizzle frosting over cake.

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Combine 2 tablespoons of cake mix, brown sugar, cinnamon and pecans in medium bowl; set aside. Step three. Combine remaining cake mix, eggs, sour cream, oil, water and sugar in large bowl. Step four. Beat with an electric mixer at medium speed 4 minutes. Step five. Pour two-thirds of batter into prepared pan. Sprinkle with pecan mixture.

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Let cool for 10 minutes in the pan on a wire cooling rack, then flip/transfer to the cake plate you will serve it on. Let the cake cool for an additional 20 minutes (30 minutes total) before glazing. To make the glaze, combine 1 cup of powdered sugar with 1.5 - 4 tablespoons of milk in a bowl and whisk until smooth.

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Instructions. Preheat oven at 350. Liberally spray a 10-cup bundt pan with non-stick baking spray. In a large bowl, whisk together cake mix, sour cream, vegetable oil, sugar, eggs along with ¼ cup of room temperature water until completely smooth. Pour 2/3rds of batter into prepared bundt pan.

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Instructions. Preheat your oven to 325°F. Whisk together the flour, baking soda, and salt in a medium mixing bowl and set it aside. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high (a setting of 7-8) for 3 to 4 minutes until light and creamy.

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Instructions. Preheat oven to 375 degrees. Spray a 10 cup bundt pan with nonstick cooking spray. Remove 2 Tablespoons of cake mix to a small bowl and reserve set aside. In a large bowl beat together the remaining cake mix, sour cream, oil, water, eggs, sugar, and vanilla, using a handheld electric mixer, for 2 minutes on high.

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1. Set oven to 325F and grease the inside of your bundt pan with baking spray or butter and flour it. Combine the chopped toasted pecans, cinnamon, and brown sugar in a small bowl then mix together and set aside. 2. Sift the flour, salt, and baking soda into a large bowl then whisk together and set aside. 3.

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Bake at 375 degrees for 45 to 55 minutes or until the toothpick inserted in the center comes out clean. Cool the cake in the pan for 25 minutes. Invert the cake onto a serving plate and cool it completely. Combine powdered sugar and milk in a small bowl until smooth. Drizzle the glaze onto the cake.

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Preheat oven to 350 degrees. Grease and flour tube pan or bundt pan. Set aside. For the streusel filling, place 3 tablespoons of cake mix, brown sugar, cinnamon, and pecans in a small mixing bowl and stir until well combined. 1 yellow cake mix, 1/3 cup dark brown sugar, 3 teaspoons ground cinnamon, 1/2 cup chopped pecans.

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1 cup chopped, toasted pecans. Preheat oven to 350F. Grease and flour a 10-inch tube pan. In a medium bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in vegetable oil and the eggs, adding one in at a time.

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Remove the bowl from the stand mixer, and pour half of the batter into the Bundt pan. In a small bowl, combine 1 cup of the chopped pecans, brown sugar and cinnamon. Stir to combine. Then, sprinkle the brown sugar and nuts over the cake batter. Pour the remaining cake batter over the nuts and brown sugar. Smooth the top.

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Step 5. Once the cake is finished baking, let it cool for about 15 minutes before inverting on a wire rack and continue to let it cool completely. Step 6. The final step is to prepare the icing for the decorative top of the cake. Whisk powdered sugar, milk, and vanilla until smooth, then drizzle over the top of the cake.