2 c. graham cracker crumbs (about 28 sq.)
3/4 c. chopped nuts
3/4 c. brown sugar, packed
1 1/4 tsp. cinnamon
3/4 c. butter, melted
1 pkg. super moist yellow cake mix
1 c. water
1/2 c. vegetable oil
3 eggs

Heat oven to 350 degrees. Generously grease oblong pan, 13 x 9 x 2 inches. Mix cracker crumbs, nuts, brown sugar, cinnamon and butter; reserve. Beat cake mix, water, vegetable oil and eggs in a large mixer bowl on low speed, scraping the bowl constantly, until moistened, about 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.

Pour about 2 1/3 cups batter into the pan; sprinkle with about 2 cups reserved crumb mixture. Pour remaining batter into the pan; sprinkle with remaining crumb mixture. Bake until cake springs back when touched lightly in the center, 45 to 50 minutes; cool. Drizzle with vanilla glaze. 12 to 15 servings.

VANILLA GLAZE:

Mix 1 cup powdered sugar and 1 to 2 tablespoons water until desired consistency.