Honey Bun Cake

Preheat oven to 350°.

Generously grease bottom only of 13 x 9-inch pan.

Remove 1/2 cup dry cake mix; reserve.

Beat remaining dry cake mix, butter, eggs and sour cream in large bowl on medium speed for 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 30 to 33 minutes or until deep golden brown and cake springs back when touched lightly in center.

Stir powdered sugar, milk and 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 glaze over top of cake. Cool completely, about 1 hour.

Store covered.