Generously coat a 15-cup Bundt pan with baking spray; set aside.

Stir the pecans, brown sugar, cinnamon, and ¼ teaspoon of the salt together in a small bowl until combined; set aside.

Whisk the eggs, sour cream, canola oil, granulated sugar, milk, vanilla, and remaining ½ teaspoon salt together in a large bowl until combined. Add the cake mix and fold in until just incorporated.

Spoon about ⅓ of the batter into the prepared pan. Spoon half of the pecan mixture into the center of the batter in the pan, leaving a ½-inch border on both sides. Spoon and gently spread another ⅓ of the batter over the pecan mixture (it’s okay if the pecan mixture mixes with the batter). Spoon the remaining pecan mixture over the batter, leaving a ½-inch border on both sides. Spoon and spread the remaining ⅓ of the batter over the pecan mixture.

Bake until golden brown, set, and a wooden pick inserted in the center of the cake comes out clean, 35 to 40 minutes. Let the cake cool in the pan for 10 minutes. Invert onto a wire rack, remove the pan, and let cool completely, about 1 hour 30 minutes.

Whisk the powdered sugar, milk, vanilla, and salt together in a medium bowl until smooth. Spoon the glaze over the cooled cake and top with pecans. Any leftovers can be stored, covered, at room temperature for up to 3 days. Love the recipe? Leave us stars and a comment below!