This is an EASY, absolutely delicious cake. It’s great for dessert or breakfast, perfect with coffee or a tall glass of milk. Between two layers of cake batter lies a ribbon of cinnamon goodness with pecans, all topped with a light glaze that really takes this cake to another level. It is moist and delicious, with quite a few different textures to make your mouth happy. MANY thanks to Peabody at Culinary Concoctions by Peabody for this great recipe!
1 box yellow cake mix
2/3 cup vegetable oil
1 cup sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
2 tsp ground cinnamon (I used heaping teaspoons)
1 cup powdered sugar
1 TBSP milk (or more for thinner glaze)
1 tsp vanilla
Heat oven to 350°F (325°F for dark or nonstick pan). Grease with shortening and lightly flour 13×9-inch pan, or spray with baking spray with flour.
In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. (This is tricky – I spread it as best I could, then swirled it around with a knife a bit)
Bake 44 to 48 minutes or until deep golden brown.
In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake.
Cool completely, about 1 hour. Store covered at room temperature.