1 c. soft margarine
1 c. brown sugar
1 egg yolk
2 c. flour
1 tsp. vanilla
1 1/2 tsp. cinnamon
chopped pecans
1 1/2 c. sugar
3/4 c. Parkay margarine or butter, softened
1 1/2 tsp. vanilla
3 eggs
3 c. all-purpose flour or whole-wheat flour*
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. dairy sour cream
Glaze (follows)

Heat oven to 325°. Grease tube pan, 10 x 4-inches or 12-cup Bundt cake pan. Prepare one of the fillings; reserve. Beat sugar, margarine, vanilla and eggs in a 2 1/2-quart bowl on medium speed, scraping bowl occasionally, 2 minutes. Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed. Spread 1/3 of the batter (about 2 cups) in pan. Sprinkle with 1/3 of the filling. Repeat 2 times. Bake until wooden pick inserted near center comes out clean, about 1 hour. Cool 20 minutes. Remove from pan; drizzle with Glaze.

*If using self-rising flour, omit baking powder, baking soda and salt.