Luscious Lemon Coffee Cake

I haven't made this, but am having guests this weekend and don't want to lose the recipe! Recipe courtesy Donna's Premiere Lodging.

• Ready In: 50 mins
• Serves: 12-16

Ingredients

• Cake

• 1 (18 1/4ounce) package  pineapple cake mix, without pudding
• 1 (3 1/2ounce) package instant lemon pudding mix
• 1  cup sour cream
• 4  large eggs, lightly beaten
• 1⁄2 cup  vegetable oil
• 1  teaspoon  lemon flavoring

• Ingredients for Topping

• 1  cup  chopped pecans
• 1⁄4 cup  packed brown sugar
• 1⁄4 cup granulated sugar
• 2  teaspoons ground cinnamon

Directions

1. Combine topping ingredients; set aside.
2. In mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil and lemon flavoring.
3. Mix on medium speed for 2 minutes.
4. Pour 1/2 of batter into a greased Bundt pan.
5. Sprinkle half of the topping over batter.
6. Spoon remaining batter over topping and spread evenly.
7. Sprinkle with remaining topping.
8. Bake at 350° for 30-35 minutes or until cake tests done.