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Pineapple Coffee Cake
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1 box white or yellow sour cream cake mix
1 cup brown sugar, firmly packed
3/4 cup chopped pecans
1/4 cup butter
3 eggs
1-1/2 cups sour cream
1 (13 1/2 ounce) can crushed pineapple, drained
Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Mix 2/3 cup dry cake mix with brown sugar and butter; add nuts. Beat eggs slightly; blend in sour cream and remainder of cake mix (it will remain lumpy). Put half of batter into the prepared pan. Top with pineapple and crumb mixture; repeat layers. Bake for 55 to 60 minutes.
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