Step 1

Preheat your oven to 350°F. Spray the bottom of a 9x13 baking dish with non-stick spray and set aside.

Step 2

Beat together the cake mix, buttermilk, 4 ounces of softened cream cheese and the 2 eggs with an electric mixer, until well combined.

Step 3

Pour the cake batter into the pan. Bake 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Set cake aside to cool.

Step 4

Toast pecans by heating them in a small skillet on medium-high heat for about 4-5 minutes. Stir often. Pecans will begin to be fragrant and turn slightly darker in color. Remove from heat and cool.

Step 5

In a microwave safe bowl, melt the butter and 8 ounces of cream cheese, whisk together until smooth.

Step 6

Then, add in the vanilla extract and the milk, stir until combined. Next, whisk in the powdered sugar until smooth.

Step 7

Using the bottom of a wooden spoon or large straw (like a smoothie straw) poke holes into the cake.

Step 8

Pour the glaze all over the top of the cake spreading around as needed. Then, immediately top with the toasted pecans, sprinkle evening over the whole cake.

Step 9

Refrigerate 1 hour 30 minutes. Serve and enjoy!