Spray a 10-inch fluted tube pan with nonstick cooking spray. Lightly coat with flour. Set aside
For filling, in a small bowl, combine 3/4 cup of the dry cake mix, the brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set mixture aside.
In a large bowl, combine the remaining cake mix, the eggs, sour cream, water, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes.
Spread half of the sour cream mixture evenly in the prepared pan. Sprinkle with filling. Spoon the remaining sour cream mixture evenly over filling.
Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool cake completely on wire rack.
Drizzle with Vanilla Icing and garnish with pecans and cherries, if you like, or sift powdered sugar over cake. Makes 12 servings.
In a small bowl, combine powdered sugar, vanilla, and the 1 tablespoon milk. If necessary, stir in additional milk, a few drops at a time, until icing is a drizzling consistency.