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