Preheat the oven to 375.
Prepare a 9-10 inch bundt pan with either Baker's
Secret or butter and flour being sure to coat the middle tube as well as any flutings very well. Set aside.
In a medium sized bowl, mix the filling ingredients together well: chopped pecans, brown sugar and cinnamon. Set aside.
In a large bowl, mix cake mix, sour cream, oil, sugar, water and eggs together and beat on high for 2 minutes.
Pour ⅔ of the batter into the prepared bundt pan.
Sprinkle the surface of the batter evenly with the filling. Do so gently.
Pour the remaining batter over the top of the cake and filling.
Transfer to the preheated oven on the middle rack in the center of the oven. Bake for 45-55 minutes. Begin checking the cake after 35 minutes. The cake is done when it springs back from being touched and gently pressed in.
Cool on a wire rack for 10 minutes, then loosen gently with a knife and invert onto cake plate removing the cake from the pan.
When cool, prepare the glaze by mixing the confectioners sugar with the milk. Pour over the cooled cake. Allow to set.