Step 1

Preheat the oven to 325°F. Spray a 12-14 cup Bundt pan with baking spray. Set aside.

Step 2

Spread pecans in a single layer on a sheet pan. Toast in the oven for 6-8 minutes until lightly golden. Cool then add 1 cup to a small bowl with the light brown sugar, cinnamon and nutmeg for the filling.

Step 3

In a medium bowl use a whisk to sift together flour, pudding mix, baking powder, baking soda and salt.

Step 4

In a large bowl use an electric mixer to cream the butter. Beat on medium speed for 2 minutes. To the bowl add the granulated sugar and vanilla. Beat for 3 minutes on high speed to combine.

Step 5

Lower the speed of the mixer and add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl as needed.

Step 6

To the bowl add the sifted dry ingredients alternately with the sour cream beginning and ending with flour. Beat until fully moistened scraping the sides of the bowl periodically.

Step 7

Pour half of the batter into the bundt pan. Sprinkle pecan-sugar mixture over the batter. (leave a 1/4-1/2 inch border from the sides of the pan.)

Step 8

Carefully spread the remaining batter over the pecan mixture.

Step 9

Place the pan into the oven and bake for 60-75 minutes. Test the center with a skewer baking until it comes back clean. (Check the cake at 40 minutes with a skewer. Lay a piece of foil on top to prevent it from over browning.)

Step 10

Cool in the pan for 20 minutes then carefully remove to a cooling rack to cool completely.

Step 11

Glaze: In a medium bowl whisk together powdered sugar, cream and vanilla. Drizzle on cooled cake. Garnish with the remaining 1/3 cup pecans. Slice and serve.

Step 12

Store chilled in an airtight container for up to 5 days.