Sock-It-To-Me Coffee Cake

1 (18.25 ounce) box Duncan Hines butter golden cake mix
1 cup sour cream
1/2 cup Crisco vegetable oil
1/4 cup granulated sugar
1/4 cup water
4 whole eggs

Filling:
1 cup chopped pecans
6 tablespoons brown sugar
6 teaspoons cinnamon

In large bowl, blend cake mix, sour cream, oil, sugar, water and eggs. Beat at high speed for 2 minutes. Pour two-thirds of batter into a greased and floured 10-inch tube pan or 9 x 13-inch cake pan.

Combine nuts, brown sugar and cinnamon for filling. Spread two-thirds of mixture over batter. Spread remaining one-third batter evenly over filling. Then spread remaining one-third filling mixture over batter. Swirl with knife. Bake at 375 degrees F for 35 to 40 minutes, until cake springs back when touched lightly. Drizzle confectioners' sugar glaze over top.