1 pkg. yellow cake mix
2 sticks butter, softened
4 eggs
1 (8 oz.) container sour cream
1/2 c. packed brown sugar
1/3 c. chopped pecans
2 tsp. cinnamon
1 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla

Preheat oven to 350°F. Generously grease bottom only of 13 x 9-inch pan. Remove 1/2 cup dry cake mix; reserve. Beat remaining dry cake mix, butter, eggs and sour cream in large bowl. Spread half the batter in pan. Stir together reserved dry cake mix, brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.

Bake 30 to 33 minutes or until deep golden brown.

Stir powdered sugar, milk and vanilla until thin enough to drizzle, stirring in additional milk, 1 teaspoon at a time, if necessary. Poke top of cake several times with fork; spread glaze over cake. Cool completely (about 1 hour).