2/3 cup vegetable oil
4 eggs
1 container (8 oz.) sour cream (1 cup)
1 cup packed brown sugar
1/3 cup chopped pecans
2 tsp. ground cinnamon
1 cup powdered sugar
1 tbsp. milk
1 tsp. vanilla
2. Beat dry cake mix, oil, eggs and sour cream in large bowl with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together brown sugar, pecans, and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
3. Bake about 47 minutes or until deep golden brown. Stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.