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Preheat the oven to 350°
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Generously coat a 12 cup Bundt pan with the softened butter, making sure to coat all the inside surface well.
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Sprinkle 1 cup of the finely chopped pecans over the entire inside surface of the Bundt pan. Make sure to coat the entire surface by rolling the pan and shaking it to get it completely covered. Leave any excess nuts distributed on the bottom of the coated pan.
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Combine the brown sugar, ground cinnamon, ground coriander (if using), the remaining ½ cup chopped pecans in a small bowl or measuring cup and set aside.
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In a stand mixer or by hand, combine the cake mix, pudding mix, vegetable oil, water, eggs, and vanilla. Beat for a minute at low speed to combine and then beat at medium for an additional 3 minutes, scraping down the sides as necessary.
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Pour about ½ of the batter into the coated pan.
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Sprinkle 2/3 of the brown sugar mixture over the batter and lightly swirl into the batter. You want most of the filling to still be visible.
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Spoon in the remaining batter.
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Sprinkle the remaining filling over the batter and again lightly swirl the filling into the batter to make more of a swirl pattern.
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Place in the preheated oven and bake for 55-60 minutes or until a cake tester inserted in the cake center comes out clean.
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Let cool for 15 minutes in the pan.
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Invert onto a cooling rack and let cool for an hour if you can resist.