Preheat oven to 350°F (175°C).

In a medium bowl, combine cranberry-pecan granola, brown sugar, flour, and ground cinnamon.

Cut in cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.

In a large bowl, beat the yellow cake mix, sour cream, milk, eggs, and oil with a mixer on low speed for 1 minute.

Then, beat on medium speed for 4 minutes.

Grease and flour a 12-cup fluted tube pan or 10-inch tube pan.

Layer half of the granola streusel mixture into the prepared pan.

Pour half of the cake batter over the streusel.

Repeat the layers with the remaining streusel and batter.

Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean.

Let the cake cool in the pan for 5 minutes.

Invert the cake onto a wire rack and gently remove the pan.

Cool the cake completely before serving.