Instructions

For the Streusel:

1. Combine all dry ingredients in a medium-sized bowl.
2. In a separate bowl, melt butter. Pour melted butter over dry ingredients. Use a pastry cutter or fork to blend butter into dry ingredients to create a crumbly mixture. Set aside.

For the Cake:

1. Preheat oven to 350° F
2. Combine vanilla cupcake mix with vanilla pudding. Add eggs, one at a time, beating well after each egg is added to ensure it is well mixed.
3. Add milk, oil, sour cream, and vanilla. Beat on medium speed until all ingredients are well combined. Use a spatula to scrape down the side of the bowl and turn the batter over from the bottom. Pour cake into 9-inch by 13-inch pan and sprinkle streusel over top of the cake. Gently swirl the streusel in with a knife.
4. Bake at 350°F for 25-30 minutes until the cake is done. Baking times are increased due to the addition of the buttery streusel. Check for doneness by inserting a toothpick in the middle of the cupcake. If the toothpick comes out clean, the cake is done. Allow the cake to cool for 20 minutes.
5. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Pour a can of sweetened condensed milk over the cake and allow it to cool for another 20 minutes.

For the Frosting:

1. Remove cream cheese from wrapper and microwave for 30 seconds, flipping from one side to the other after 15 seconds. Remove from microwave and whisk until smooth.
2. Slowly add powdered sugar, about ¼ cup at a time whisking until smooth. Sifted powdered sugar is preferred so the frosting is free of lumps.
3. Add vanilla extract after half of your powdered sugar is added, it will help to prevent the frosting from getting too thick.
4. Lastly, add one tablespoon of milk at a time, until your frosting reaches desired thickness. This is more of a thick glaze than a frosting, so it should be a pourable consistency. Use a spatula to gently spread over the cake, filling in any holes as necessary. Sprinkle the top of the cake with crushed pecans.
5. Keep the cake refrigerated.