Preheat your oven to 350 degrees F. Prepare the bundt pan by spraying it with non-stick baking spray.

In a mixing bowl, combine the pancake mix, graham cracker crumbs, milk, eggs, melted butter, and vanilla extract. Mix until just combined; be careful not to overmix.

Pour the batter into the prepared bundt pan, smoothing it out with a spatula if needed.

Bake the cake in the preheated oven for about 20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the glaze.

In a medium bowl, pour in the melted butter and gradually add the powdered sugar while beating with a hand mixer. Mix in about half the milk until smooth, then add the graham cracker crumbs and vanilla. Beat for another minute, adjusting the milk to achieve a thick yet drizzle-able consistency.

Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. Invert the bundt pan onto a serving plate to release the cake.

Drizzle the prepared glaze over the cake just prior to serving. For added flavor and crunch, you can sprinkle chopped pecans over the top if desired.