Honey Bun Cake

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Honey Bun Cake

 

CAKE:

1 package (18.25 oz.) plain yellow cake mix

1 cup sour cream

3/4 cup vegetable oil

4 large eggs

 

FILLING:

1/3 cup honey

1/3 cup packed light brown sugar

1 tablespoon ground cinnamon

1/2 cup finely chopped pecans (optional)

 

SUGAR GLAZE:

2 cups confectioners' sugar, sifted

1/3 cup milk

1 teaspoon pure vanilla extract

 

PREHEAT oven to 350F. Lightly spray mist a 13X9-inch baking pan with cooking oil

spray; set pan aside.

COMBINE cake mix, sour cream, oil, and eggs in a large mixing bowl. Blend with

an

electric mixer on low speed for 1 minute, and then increase to medium speed for

2 more minutes. The batter should look thick and well-blended; pour batter into

prepared pan.

 

ADD THE FILLING: Drizzle the honey on top of the batter, then sprinkle on the

brown

sugar, cinnamon, and pecans (if desired). With a knife, swirl through these

ingredients

to blend them slightly; place cake in oven.

 

BAKE the cake until it is golden brown and springs back when lightly pressed

with

your finger, 38-40 minutes. Remove for the oven and place on wire rack to cool

while

you prepare the glaze.

 

GLAZE: Place confectioners' sugar, milk, and vanilla in a small mixing bowl

and stir until the mixture is well-combined. Pour the glaze over top of hot

cake,

using a spoon to spread it to the sides of the pan. Cool cake for 20 minutes

more

before cutting it into squares and serving warm.

 

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