Lightly mist a 9 X 13-inch baking pan with vegetable oil. (Or two 8 X 8-inch pans)
Place cake mix, sour cream, oil and eggs in large mixing bowl and blend at low speed for 1 minute. Stop & scrape down sides of bowl and increase mixer speed to medium and beat 2 more minutes, scraping bowl sides, if needed; the batter should look thick and well blended.
Pour batter into pan, smoothing surface with spatula.
Add the filling.
Drizzle the honey on the top of the batter; then sprinkle on the brown sugar, cinnamon and pecans. With a dinner knife, swirl through these ingredients to blend them in slightly.
Place pan in oven.
Bake until golden brown (~ 38 to 40 minutes(CHECK earlier if using 8 x 8 pans--mine were done at 35) ) and springs back when lightly touched with your finger.
Cool on wire rack.
For the glaze, place powdered sugar, milk and vanilla in small mixing bowl and stir until mixture is well combined.
Pour the glaze over the top of the cake in the pan, spreading it to the sides with a spoon.
Allow the cake to cool for 20 mins more before cutting it into squares.