Preheat the oven to 325 degrees Fahrenheit and coat the inside of a (12 -cup) bundt pan with baking spray. You can also butter and then flour the pan.
Sift together the flour, salt and baking soda in a mixing bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment beat the butter on medium-high speed for about 1 minute or until creamy.
Add the granulated sugar and beat on medium-high speed for about 3-4 minutes or until light and fluffy, stopping to scrape down the sides of the mixing bowl as needed.
Add the eggs one at a time, beating after each addition until just combined.
Add the flour mixture and sour cream alternately to the batter, beginning and ending with the flour mixture. Add the vanilla extract and mix to combine.
Pour half of the batter into the prepared bundt pan, sprinkle the pecan filling evenly over the batter. Spoon the remaining batter over the pecan mixture.
Bake for about 65 to 75 minutes or until a skewer inserted in the middle comes out clean.
Remove from the oven and allow the cake to rest in the pan for about 10 minutes then, invert onto a wire rack and allow to cool completely.