Breakfast Coffee Cake

1 (18½-ounce) Box Duncan Hines Butter Golden Cake Mix

1 (3½-ounce) box instant French vanilla pudding (can use instant regular vanilla)

4 eggs

1/2 C. oil

1/2 C. water

2 t. vanilla

1/2 C. white sugar

1/2 C. brown sugar

2 T. cinnamon

1/2 C. chopped pecans

Preheat oven to 350 degrees. Spray two 8- or 9-inch square cake pans with nonstick spray, or grease them with butter. (You can use disposable foil pans if desired.)

Mix the cake mix, pudding, eggs, oil, water and vanilla until smooth. In a small zipper-top bag, combine the sugars, cinnamon and nuts.

Sprinkle the bottoms of pans with about half of the sugar mix. Add the batter, then add the rest of the sugar mix to the batter and swirl it through the batter with a knife. Bake for 22 minutes.