Ingredients:

  • 15.25 oz yellow cake mix
  • 1 cup full-fat sour cream
  • 0.75 cup vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract, divided
  • 1 cup light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 0.5 cup pecans, finely chopped
  • 2 cups powdered sugar, sifted
  • 4 tbsp whole milk

Instructions:

  1. Preheat your oven to 325°F (165°C) and thoroughly grease a 9x13 inch baking pan.
  2. In a large mixing bowl, combine yellow cake mix, 1 cup sour cream, 0.75 cup vegetable oil, 4 eggs, and 1 tsp vanilla extract. Beat on medium speed with an electric mixer for 2 minutes until smooth.
  3. Pour exactly half of the batter into the prepared pan, spreading evenly to the edges with an offset spatula.
  4. In a small bowl, whisk together 1 cup brown sugar, 1 tbsp cinnamon, and 0.5 cup chopped pecans.
  5. Sprinkle the cinnamon-sugar mixture evenly over the batter in the pan. Dollop the remaining batter over the spice layer and use a knife to swirl in a figure-eight pattern.
  6. Bake on the center rack for 35–40 minutes or until the edges begin to pull away from the pan.
  7. While the cake bakes, whisk 2 cups powdered sugar, 4 tbsp milk, and 1 tsp vanilla extract until smooth. Pour the glaze over the cake immediately upon removal from the oven while it is still hot.