A DELICIOUS SOUR CREAM POUND CAKE

1 pkg. Duncan Hines butter cake mix
1 c. (8 oz.) dairy sour cream
1/3 c. Crisco oil
1/4 c. sugar
1/4 c. water
4 eggs

FILLING:

2 tbsp. reserved cake mix
2 tbsp. brown sugar
1 tsp. cinnamon
1 c. finely chopped pecans

Preheat oven to 375 degrees.

Combine filling ingredients and set aside.

In a large bowl blend cake mix, sour cream, oil, 1/4 cup sugar, water and eggs. Beat at high speed for 2 minutes, pour 2/3 of the batter in a greased and floured 10 inch tube or bundt pan.

Sprinkle filling ingredients over batter in pan.

Spread remaining batter evenly over filling mixture.

Bake at 375 degrees for 45-55 minutes until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan.

Glaze: Blend 1 cup of confectioners' sugar and 2 tablespoons milk. Drizzle over cake.