Honey Bun Cake

Honey Bun Cake tastes very much like commercial Honey Buns...only better! It is fabulous for dessert or as a breakfast cake.

Honey Bun Cake

1 yellow cake mix
1 (8 oz.) sour cream
4 eggs
1/2 cup sugar 
3/4 cup oil
1 cup brown sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Spray a 9x13 baker with non-stick cooking spray and set aside.  Blend cake mix, sour cream, eggs, sugar, and oil in a large bowl on low speed using a hand or stand mixer until moistened.  Beat at medium speed for 2 minutes.  (If using a stand mixer like a Kitchenaid, mix on speed 3 for 2 minutes.)  Pour into the prepared baker.  Mix the brown sugar and cinnamon, sprinkle evenly over the batter, and swirl into the batter with a knife.  (See photos below.)  Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Icing:

2 cups powdered sugar
4 tbsp. milk
1 tsp. vanilla

Mix icing well.  (It will be thick.)  Pour evenly over hot cake and spread with a spatula or knife if necessary so coverage is even.  Cool before serving.

Cake batter is very heavy and wet.  When it is done baking, it will have a very uneven top.

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This recipe was shared with me by friend Carol Seay.

Honey Bun Cake 101:  Mix the brown sugar and cinnamon, sprinkle evenly over the batter, and swirl into the batter with a knife: