Cinnamon Pecan Coffee Cake

A wonderful cake for breakfast or brunch. Each serving only 4 WW points.

• Ready In: 45 mins
• Yields: 2 cakes

Ingredients

•  butter-flavored cooking spray
• 1⁄4 cup sugar
• 1⁄4 cup brown sugar
• 2  tablespoons ground cinnamon
• 1 (18 ounce) package  reduced-fat yellow cake mix or 1 (18 ounce) package  cake mix
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 3  egg whites
• 1⁄4 cup  vegetable oil
• 1  cup water
• 1  tablespoon vanilla flavoring
• 1⁄3 cup pecans, finely chopped

Directions

1. Preheat oven to 350 degrees.
2. Spray bottom and sides of two bundt pans with Pam and set aside.
3. In a small bowl, combine sugar, brown sugar and cinnamon.
4. Stir well to combine.
5. Sprinkle a third of the sugar mixture over the bottom of each pan.
6. Combine cake mix, pudding mix, egg whites, oil, water and vanilla flavoring in a large mixing bowl.
7. Mix on medium speed of an electric mixer for about a minute or until batter is smooth.
8. Add nuts and continue to mix for about 30 seconds.
9. Pour one fourth of the cake mixture into the bottom of each bundt pan.
10. Sprinkle a third of the sugar mixture over the cake batter.
11. Then pour the remaining batter over the sugar mixture (half into one pan and half into the other pan).
12. Use a small spoon to swirl the batter to combine the sugar mixture with the cake batter.
13. Bake the cakes for 20 to 25 minutes or until the cake tests done.
14. Remove from the oven and cool for 10 minutes before inverting the cakes onto a serving plate.