Preheat the oven to 350 degrees. Butter the bundt pan with the butter. Combine 1 tablespoon of the sugar with 2 tablespoons of the pecan meal and sprinkle the mixture into the bottom of the pan. Set aside.
Combine the sugar, the pecan oil, cake mix and sour cream in a large mixing bowl. Stir until the mixture is moistened. Add the eggs, one at a time, blending with each addition. Add the remaining pecan meal and stir to mix well. Pour the mixture into the pan and bake until a cake tester inserted in the cake comes out clean, about 1 hour.
Remove from the oven and cool before turning the cake out on a cake platter to slice.
