Preheat oven to 375°F. Grease and flour 10-inch tube pan.
Combine 2 tablespoons cake mix, pecans and brown sugar in medium bowl for streusel filling. Set aside.
Combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour two-thirds of batter into prepared pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely.
Combine confectioners' sugar and milk in small bowl. Stir until smooth. Drizzle over cake.
Tip
For a quick glaze, heat 1/2 cup DUNCAN HINES® Creamy Vanilla Frosting in a small saucepan over medium heat, stirring constantly, until thin. Drizzle over the cake.
Tip
It's easiest to glaze or frost a cake on a serving plate to avoid moving it around. Place several strips of waxed paper around the edges of the plate, then place the cake on top of the waxed paper. Once the cake has been glazed or frosted, carefully pull out the waxed paper; you are then left with a clean serving plate!
Click here for printable version