Honey Bun Cake

From Tracey Paden!

1 package cake mix
1/4 cup milk
2 sticks butter/margarine, softened
4 eggs
1 container (8 oz) sour cream
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Heat oven to 350. Generously grease bottom only of 13X9 pan. Remove 1/2 cup dry cake mix; reserve. In large bowl, beat remaining dry cake mix, 1/4 cup milk, the butter, eggs, and sour cream on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together reserved dry cake mix, brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture (To make spreading easier, drop batter by dollops over pecan mixture, then spread)

Bake 40-45 minutes, or until deep golden brown and cake springs back when touched lightly in center. Stir powdered sugar, 1 tablespoon milk, and the vanilla until thin enough to drizzle, stirring in additional milk, 1 teaspoon at a time, if necessary. Poke top of warm cake several times with fork; spread over top of cake. Cool completely, about 1 hour. Store covered.

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