There is a glaze that goes over the top, but since this cake is being transported, I photographed it with the glaze on the side. The top photo is what the cake looks like turned upside down out of the bundt pan, the bottom picture is that it looks like coming out of the oven.
I have lightened up the original version on occasion by substituting 4 oz of applesauce and 1/4 cup of oil for the original 3/4 cup of oil. I have also substituted Egg Beaters for the four eggs and it still came out as moist and flavorful as using the full-fat version.
CINNAMON COFFEE CAKE
1 box (18.25 oz) yellow cake mix
1 small box (3.4 oz) instant vanilla pudding
3/4 cup vegetable oil (or 4 oz applesauce and 1/4 cup oil)
3/4 cup water
4 eggs (or 1 cup egg substitute)
1 Tbsp butter extract
1 Tbsp vanilla extract
1/2-3/4 cup pecan pieces
1/4 cup sugar
1 Tbsp cinnamon
1 cup powdered sugar
2-3 Tbsp milk
1 tsp butter extract
1/2 tsp vanilla extract
Combine cake mix and pudding in a large mixer bowl. Add oil and water and mix well. Add eggs one at a time. Add butter and vanilla extracts. Beat 6-8 minutes on high speed.
In a greased and flour bundt pan (cooking spray made for baking works great), sprinkle some of the cinnamon sugar, then 1/3 of the batter and 1/3 of the nuts. Repeat two more times to make 3 layers.
Bake at 350F for about 50 minutes or until toothpick comes out clean. (NOTE: The cake will rise a bit over the top of the pan, so make sure there isn't a rack directly on top of the pan.) Remove from oven and let sit on a baking rack for about 10 minutes. Remove cake from pan.
While still warm, drizzle or spread with glaze.