Ever since they were tots, this has been a go-to recipe my kids can’t get enough of

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and generously grease a 10-inch Bundt pan.

2. In a large bowl, combine the cake mix, sour cream, oil, granulated sugar, water, eggs, and vanilla. Beat on medium speed with an electric mixer until smooth, which should take about 2 minutes.

3. Pour two-thirds of the batter into the Bundt pan.

4. Mix together the brown sugar, cinnamon, and chopped pecans in a small bowl. Sprinkle this mixture over the batter in the pan.

5. Top with the remaining batter, careful not to disturb the cinnamon layer too much, and smooth it out.

6. Bake for 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean.

7. Allow the cake to cool in the pan for about 25 minutes, then invert it onto a serving plate and let it cool completely.

8. To make the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

Variations & Tips:

– If you’re not a fan of pecans, walnuts are an excellent substitute, or you can leave the nuts out altogether.
– Adding a touch of almond extract to either the batter or the glaze can give this cake an interesting twist.
– For a coffee-infused variation, sub out the water in the cake batter for strong brewed coffee – it’ll deepen the flavor and give it a little kick.
– If the cake is browning too quickly in the oven but isn’t set, cover the top with aluminum foil to prevent burning.
– Most importantly, don’t rush the cooling process! Letting the cake cool completely before glazing ensures the glaze will set nicely and won’t just run off.

Remember, this cake is just as much about making memories as it is about the indulgent taste. So, tie that apron, get baking, and Sock It To ’em with flavor!