This cake was popular in the 1960’s and 1970’s but then faded into memory as newer recipes became trendy. It was good enough then to take another look now!
Preheat oven to 375 degrees F. In a mixer bowl blend cake mix, sour cream, oil, sugar, water and eggs. Beat at medium speed for 2 minutes.
Pour 2/3 of the batter in a greased and floured 10" tube pan or Bundt pan.
Combine chopped pecans, brown sugar and cinnamon and sprinkle over batter in pan.
Spread remaining batter evenly over filling mixture.
Bake at 375 degrees F. for 45-55 minutes or until cake springs back when touched lightly. (Check on progress at 40 minutes)
Cool right side up for about 25 minutes, then remove from pan.
Combine confectioners' sugar and milk together; then drizzle over cake. Cut a slice and savor the flavor!