1 pkg. Duncan Hines butter cake mix
1/2 c. Crisco oil
1/4 c. sugar
1 c. (8 oz.) dairy sour cream
1/4 c. water
4 eggs

FILLING:

2 c. pecans, chopped
2 tsp. cinnamon
2 tsp. brown sugar

GLAZE:

1 c. powdered sugar
2 tbsp. milk

Preheat oven to 375 degrees. In large bowl blend cake mix, sour cream, oil, sugar, water and eggs together. Beat at high speed for 2 minutes. Pour 1/2 of the batter into a greased and floured tube or bundt pan. In another bowl, combine pecans, brown sugar and cinnamon. Sprinkle onto the batter. Add the remaining batter over the filling. Bake for 45 to 55 minutes. Cool for 25 minutes and remove from pan. After the cake cools add the glaze.