Combine 2 tablespoons of the cake mix, cinnamon, brown sugar and pecans and set aside for the filling.

In a large bowl, beat cake mix, sour cream, oil, water, eggs and white sugar until thoroughly combined.

Pour 2/3 of the batter into a greased and floured Bundt pan. 

Sprinkle the cinnamon sugar and pecan mixture over the top of the batter to create the delicious center.

Spread the remaining batter evenly over the nut mixture.

Bake at 375 degrees for 50-55 minutes or until a long toothpick comes out clean.

Cool in pan for 25 minutes before carefully removing from pan. 

To make the glaze, combine confectioners' sugar, milk, lemon juice and vanilla extract. Combine to desired consistency. If too watery, add more confectioners sugar. If too thick add more milk.

Drizzle over cooled Bundt cake.

Top cake with chopped pecans immediately after drizzling the cake with icing so, the nuts will stick.