Preheat oven to 350F.

Spray donut baking tins with baker's release spray and set aside.

Place cake mix, milk, coconut oil (vegetable oil is fine) and eggs in a mixer bowl and blend until smooth.

Rinse sauerkraut with cold water in a mesh strainer. Taking small handfuls, squeeze it as dry as you can.

Add the kraut to the cake batter and fold in.

Divide batter among baking tins (using a heavy duty ziplock with the corner snipped can be helpful to dispense the batter).

Bake about 17 minutes or until it tests done with a toothpick. It does have a much shorter baking time than cake because the batter amount is small.

Cool in pans ten minutes then turn out and finish cooling donuts on a wire rack.

Spread with frosting and sprinkle with pecans; let set up to dry if you like but these will not be totally dry to the touch anyway because of the frosting type.