Pantry Cake

• 1 (18 1/4 ounce) golden vanilla cake mix
• 1 cup light sour cream
• 4 eggs
• 2/3 cup vegetable oil
• FILLING
• 1 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 2/3 cup chopped pecans
• 1 tablespoon sugar
• GLAZE
• 2 cups powdered sugar
• 1/4 cup milk
• 2 teaspoons vanilla extract

1. Heat oven to 350*F. Grease a 10-12" spring form baking pan.
2. In a large bowl, combine the cake mix, sour cream, eggs, and oil; beat with an electric mixer on medium speed until batter is thick and well blended.
3. Spread 1/2 the batter into the prepared pan.
4. Combine the brown sugar, sugar, pecans and cinnamon; sprinkle over batter.
5. Carefully spread remaining batter on top; bake for 38-40 minutes or until a toothpick tests done.
6. Cool on a wire rack for 10 minutes.
7. Meanwhile, combine icing ingredients, adding enough powdered sugar and/or milk to desired consistency; drizzle icing over the warm cake.

golden vanilla cake mix, light sour cream, eggs, vegetable oil, filling, brown sugar, ground cinnamon, pecans, sugar, powdered sugar, milk, vanilla

Taken from www.food.com/recipe/pantry-cake-416380 (may not work)