Preheat the oven to 325°F (160°C). Lightly spray a 9×13-inch pan with cooking spray and set it aside.

In a large bowl, whisk (or use a hand mixer) to combine the yellow cake mix, the 4 large eggs (room temperature), the ¾ cup vegetable oil, the 1 cup sour cream or full‑fat yogurt, and the 2 tablespoons honey. Mix until ingredients are evenly combined and the batter is smooth.

Pour roughly half of the batter into the prepared 9×13 pan and spread it into an even layer.

In a medium bowl, stir together the 1 cup light brown sugar (packed), the 2 teaspoons ground cinnamon, and the ½ cup chopped pecans (optional) until evenly combined.

Sprinkle the brown sugar–cinnamon–pecan mixture evenly over the layer of batter in the pan.

Spoon the remaining batter over the cinnamon layer in dollops. Use a spatula to gently spread the top batter into an even, thin layer—work carefully so you do not fully mix the filling into the batter.

Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

While the cake bakes, make the glaze: in a bowl whisk together the 1 cup powdered sugar, the 1 tablespoon milk, and the 1 teaspoon pure vanilla extract until smooth.

Remove the warm cake from the oven and immediately pour the glaze evenly over the top so it soaks in and spreads.

Allow the glaze to set and the cake to cool before slicing. Serve once cooled to your desired temperature.