Filling 1 cup brown sugar 3 teaspoons cinnamon 1 cup chopped pecans
Glaze 2 cups confectioners' sugar 1 teaspoon vanilla extract 3 to 4 tablespoons water
Combine cake mix, sour cream, eggs and oil. Blend thoroughly. Pour half of the batter into a 9 x 13-inch baking pan that has been coated with Pam. (If you desire, you can use a Bundt cake pan.)
Mix the brown sugar, cinnamon, and pecans. Sprinkle this over the cake batter in the pan. Then pour the rest of the cake batter over the brown sugar mixture. Bake at 325 degrees F for 45 minutes. (Bake 5 to 10 minutes longer if you us a Bundt pan.)
Mix confectioners' sugar, vanilla extract and water to make the glaze. Make sure you stir the glaze until all the lumps are gone. Drizzle over the cake while it is still warm.
