Honey Bun Cake

From the Cake Doctor Cookbook

1 package Duncan Hines yellow cake mix
1 cup sour cream
¾ cup vegetable oil
4 large eggs
Filling:
1/3 cup honey
1/3 cup packed light brown sugar
1 Tbls. cinnamon
½ cup finely chopped pecans (optional)
Glaze:
2 cups powdered sugar, sifted
1/3 cup milk
1 tsp. Vanilla

Place the cake mix, sour cream, oil, and eggs in a large mixing bowl. Mix on low for 1 minute. Scrape down sides of the bowl and mix on medium speed for 2 minutes more. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
Add the filling. Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon, and pecans, if desired. With a dinner knife, swirl through these ingredients to blend them slightly. Place the pan in the oven.
Bake at 350 degrees 30-40 minutes.

Mix the glaze till smooth and pour over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for 20 minutes more before cutting. Freezes well.