Generously grease the bottom of an 8x8 baking pan.
In a small bowl, combine the cranberry sauce, sugar, lemon juice and pecans. Mix well.
Pour the cranberry mix into the prepared pan the dot it with butter. Set aside.
For the Cake:
Preheat the oven to 350 degrees.
In a large bowl, combine the flour, sugar, baking powder, salt, vanilla, butter, milk and egg. Blend at low speed, then beat on medium speed for 2-3 minutes, scraping the sides of the bowl as needed.
Pour the batter over the topping in the prepared pan and spread to cover.
Bake for 40-45 minutes or until the top center springs back when you touch it.
Cool for 30 minutes, then invert the cake to a serving plate.
For the Glaze:
In a small bowl, combine the powdered sugar, vanilla extract and milk. Drizzle over the cooled cake.
Top with additional pecans if desired.
Store leftovers in an airtight container.
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.