Breakfast Bundt Coffee Cake

Coffee Cake:
1 pkg. Betty Crocker yellow cake mix
1 pkg. vanilla instant pudding
3/4 c. corn oil
3/4 c. water
4 eggs
1 t. butter extract
1 t. vanilla
1/4 c. pecans
Filling:
1/4 c. sugar
2 t. cinnamon
1/4 c. pecans

Glaze:
1 c. powdered sugar
3 T. milk
1/2 t. butter flavoring
1/2 t. vanilla

Combine cake mix, pudding, corn oil and water, and beat until well mixed.
Add the eggs, one at a time, mixing as you do so.
Then continue to mix while you add butter extract and vanilla.
Beat at high speed for 6 to 8 minutes.
Grease bundt pan very generously with shortening.
Sprinkle in pecans.
Add layer of batter (1/3 of it), half of filler mixture, 1/3 batter, etc.
Bake at 350° 40 to 50 minutes.
Remove from oven and let cool exactly 8 minutes.
Turn out.

Mix glaze and paint on with pastry brush.