Sock-It-To-Me Cake

From the Cake Doctor

1 package Duncan Hines yellow cake mix
2 Tbls. brown sugar
2 tsp. Cinnamon
1 cup finely chopped pecans
1 cup sour cream
1/3 cup vegetable oil
¼ cup water
¼ cup sugar
4 large eggs
1 tsp. Vanilla
Glaze:
1 cup powdered sugar, sifted
2 Tbls. milk

Lightly grease and flour a 10-inch tube pan (angel food pan) and preheat over to 350 degrees. For the filling; place 2 Tblsp. cake mix, the brown sugar, cinnamon, and pecans in a small mixing bowl and stir until well combined. Set aside.
Place the remaining cake mix, the sour cream, oil, water, sugar, eggs, and vanilla in a large mixing bowl. Blen with an electric mixer on low speed for 1 minute. Scrape down sides and mix on medium for 2 minutes more. Pour half of the batter evenly into the prepared pan, smoothing it out with the rubber spatula. Sprinkle the filling evenly over the batter in the pan. Spoon the remaining batter evenly over the filling, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it is golden brown and springs back when lightly pressed, 45-55 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto another rack so that the cake stands right side up. Allow it to cool completely, 30 minutes more.
Mix the glaze till smooth and spoon over the cooled cake.