1. Preheat oven to 350°.
2. In a small mixing bowl, combine 1 cup pancake mix, butter, brown sugar, pecans and cinnamon; mix well. Set cinnamon topping aside.
3. In a large mixing bowl, whisk sugar, oil, egg and vanilla until mixture is pale in color and sugar is mostly dissolved (about 2 min.).
4. Add remaining pancake mix and sour cream to the sugar mixture in 3 additions, alternating between each; mix until incorporated.
5. Whisk in hot water.
6. Spray a 9" round springform pan with cooking spray. Spread ½ of the batter in the bottom of the pan; sprinkle evenly with ½ of the brown sugar mixture.
7. Drop spoonfuls of remaining batter on top of the brown sugar layer; use the back of the spoon to pat batter evenly over filling.
8. Sprinkle batter evenly with remaining brown sugar mixture; bake in preheated oven until a toothpick inserted in the center comes out completely clean (about 50 min.).
9. Remove from oven; let cool in pan for 10 min.
10. Loosen cake from the edge of the pan; remove collar. Let cake cool completely to room temperature.
11. Serve dusted with confectioners’ sugar or drizzled with Maple Glaze.

MAPLE GLAZE: In a small mixing bowl, whisk ½ cup confectioners' sugar with ¼ cup Kowalski's Pure Maple Syrup until smooth.