Ingredients:

  • 1 box (15.25 oz) Yellow Cake Mix
  • 4 Large Eggs
  • 1 cup full-fat Sour Cream
  • 0.75 cup Vegetable Oil
  • 1 tsp Pure Vanilla Extract
  • 1 cup Light Brown Sugar, packed
  • 1 tbsp Ground Cinnamon
  • 0.5 cup Chopped Pecans
  • 2 cups Powdered Sugar, sifted
  • 0.25 cup Whole Milk
  • 1 tsp Vanilla Extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, combine yellow cake mix, eggs, vegetable oil, sour cream, and 1 tsp vanilla extract. Beat with an electric hand mixer on medium speed for 2 minutes until the batter is thick and pale yellow.
  3. Pour exactly half of the batter into the prepared pan, spreading it evenly to the edges.
  4. In a small bowl, whisk together the brown sugar, ground cinnamon, and chopped pecans. Sprinkle this mixture evenly over the first layer of batter.
  5. Carefully dollop the remaining batter over the cinnamon-sugar layer. Use a butter knife or offset spatula to gently swirl the layers together without over-mixing.
  6. Bake for 35 to 40 minutes, or until the top is a deep mahogany brown and a toothpick inserted into the center comes out clean.
  7. While the cake bakes, whisk the powdered sugar, milk, and 1 tsp vanilla extract until smooth.
  8. Immediately after removing the cake from the oven, pour the glaze over the hot surface, spreading it evenly to allow partial absorption and a crackle-finish as it cools.