1 (18.25 oz.) package super moist yellow or butter pecan cake mix
1 cup water
3/4 cup vegetable oil
4 large eggs
2 teaspoons cinnamon
1 cup praline pecans, finely chopped, optional
1/4 cup brown sugar
2 tablespoons cinnamon
1 cup powdered sugar
1 cup brown sugar
1/4 cup (1/2 stick) unsalted butter
1 cup praline pecans, chopped
1/4 cup milk
1 teaspoon vanilla
Preheat oven to 350º F and grease a standard bundt pan with butter or non-stick spray.
In a large bowl, whisk cinnamon into cake mix.
Beat in water, vegetable and eggs until batter is smooth and everything is incorporated.
In a medium bowl, whisk together swirl ingredients (pecans, brown sugar and cinnamon) until combined.
Pour 1/2 cake batter into greased bundt pan, then sprinkle brown sugar pecan mixture evenly over batter. Spoon remaining 1/2 batter gently over the brown sugar filling until no more remains.
Place cake in oven and bake for 55-65 minutes, or until toothpick inserted in center comes out mostly clean.
While cake is baking, prepare icing: in a medium saucepan over medium heat, combine brown sugar, butter and milk together and bring to a boil.
Cook for 1-2 minutes, or until thickened, then remove from heat and stir in powdered sugar until smooth. Mix in vanilla extract, then set aside and let cool.
Drizzle over cooled bundt cake and sprinkle with chopped pecans. Let set and enjoy!
Recipe adapted from Cookies and Cups