Orange Streusel Loaves

Today's recipe came from http://www.duncanhines.com/.  Orange pound cake that smells heavenly as it bakes.  Next time, I will use a bundt pan not loaves.  It doesn't slice well in the loaf format, not dense enough for that.

Streusel topping

1 pkg Duncan Hines® Moist Deluxe® Orange Supreme Cake Mix

2 tbsp brown sugar

1 tsp ground cinnamon

1 tbsp butter or margarine

1/2 cup finely chopped pecans

Cake

1 (3.4 oz) pkg vanilla instant pudding and pie filling
4 large eggs
1 cup sour cream
1/3 cup oil

Glaze:
1/3 cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
2 tbsp milk or orange juice
(I used cream cheese frosting with milk and grated orange rind.  Before juicing oranges, I grate the rind and save in the freezer so I always have it on hand.)

Preheat oven to 350F.  Grease two 8 x 4 loaf pans
1.For streusel topping, place 2 tablespoons dry cake mix, brown sugar, cinnamon and margarine in medium bowl. Mix well with fork until crumbly. Stir in pecans. Set aside.

2.For cake, combine remaining cake mix, pudding mix, eggs, sour cream and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter into pans. Sprinkle with streusel mixture.

3.Bake at 350 ºF for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Loosen loaves from pans. Invert onto cooling rack. Turn right side up. Cool completely.

4.For glaze, combine frosting and liquid in small bowl. Stir until smooth. Drizzle over cooled loaves.