Notes from the Test Kitchen:
What a good cake! It is a great served as a dessert, but I also enjoy a slice of it for breakfast. I am pretty darn confident that everyone around your table will like it too.
Combine cake mix adding 1 egg at a time, beating well after each addition. Add sour cream, pudding, oil, and vanilla. Mix well
Divide batter in half. To one half, add brown sugar, Kahlua, and pecans. Grease bundt pan.
Pour 1/2 of the pecan mixture, then all of the plain mixture, then remaining half of pecan mixture. Run a knife through mixture to marblize. Bake 1 hour and 15 minutes at 350 degrees. Check cake in 1 hour.