1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup sour cream
4 large eggs, room temperature
1/3 cup canola oil
2 teaspoons vanilla extract

2/3 cup chopped pecans
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 cup confectioners' sugar
2 tablespoons orange juice

1 package yellow cake mix (regular size) 1 package (3.4 ounces) instant vanilla pudding mix 1 cup sour cream 4 large eggs, room temperature 1/3 cup canola oil 2 teaspoons vanilla extract 2/3 cup chopped pecans 1/3 cup sugar 2 teaspoons ground cinnamon 1/2 cup confectioners' sugar 2 tablespoons orange juice

In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.