Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray that has flour in it. Set aside.
In a medium bowl using an electric hand mixer, beat together box cake mix, buttermilk, 4oz softened cream cheese, and 2 eggs until smooth. (It will be a thick batter.)NOTE: To make your own 1 cup of buttermilk, Pour 1 TBS lemon juice into a glass measuring cup. Pour milk into measuring cup up to the 1 cup line. Stir together. Let sit for 5 minutes. Ready to use in this recipe.NOTE: You can soften cream cheese in a microwave safe dish for 20-30 seconds in microwave. Pour cake batter into prepared baking dish and spread evenly. Bake for 28-30 minutes until golden brown. Place toothpick in center of cake, it should come out clean, to test for doneness. Set aside to cool.
While cake is in oven you can toast the pecans. In a medium skillet over medium to medium high heat, place in pecans and toss them around for 4-5 minutes. Once they become fragrant you can remove them to a small dish to cool.
To make the icing place 8 oz of softened cream cheese and 1/2 cup soft butter into a large bowl, microwave safe. Melt in the microwave for 1 minute or longer if needed. Whisk both together until smooth. Whisk in vanilla and milk. Finally whisk in powdered sugar.
Poke holes in cake using a large drinking straw, bottom of wooden spoon, or large fork tines. Pour the icing all over the cake aiming for holes as much as possible. Immediately add the toasted pecans evenly over icing.
Cover the cake and allow to cool on counter top for 30 minutes. Place in refrigerator for 1 hour. NOTE: refrigerate any leftover cake.
