1 pkg. yellow cake mix with pudding
4 eggs
2/3 c. vegetable oil
1/3 c. water
1 (8 oz.) carton sour cream
1/2 c. firmly packed brown sugar
1 tsp. ground cinnamon
2/3 c. chopped pecans
Glaze

Combine first 5 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. Set aside.

Combine brown sugar, cinnamon and pecans; set aside. Pour half of batter in a greased and floured 13 x 9 x 2 inch baking pan. Sprinkle half of sugar mixture over batter. Repeat procedure. Gently swirl batter with a knife.

Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Drizzle glaze over cake and cool. Cut into squares. Yield 15-18 servings.

GLAZE:

1 c. sifted powdered sugar
2 tbsp. milk
1/2 tsp. vanilla extract

Combine all ingredients; beat at medium speed with an electric mixer until smooth. Yield 1/3 cup.