Preheat your oven to 350 degrees.
Spray the bottom of a 9x13 baking dish with non-stick spray.
In a large bowl, beat together the cake mix, buttermilk, 4 ounces of softened cream cheese, and the 2 eggs until well combined.
Pour the cake batter into the pan.
Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean.
Set cake aside to cool.
Once the cake is cool you can make your glaze.
In a medium microwavable bowl melt the butter and 8 ounces of cream cheese.
Whisk the cream cheese and butter until they are smooth.
Add in the vanilla and milk.
Next whisk in the powdered sugar until smooth.
Using the bottom of a wooden spoon or large straw (like a smoothie straw) poke holes into the cake.
Pour the glaze all over the top of the cake spreading around as needed.
Immediately top with the toasted chopped pecans.
Refrigerate for 1 hour 30 minutes.
Serve!