Warning: Highly addictive. You can cut the recipe in half and bake in an 8X6 brownie pan. Just measure the cake mix, remove half and store it in a zip lock bag for the next time. And trust me, there will be a next time!
Honeybun Cake
1 yellow cake mix
4 eggs
1 c. sour cream
3/4 c. vegetable oil
1 c. light brown sugar
2 tsp. cinnamon
2 c. powdered sugar
1-2 T. milk
1-2 tsp. vanilla
Combine cake mix, eggs, sour cream and oil until well blended; set aside. Combine brown sugar and cinnamon in a separate bowl. Spread half of the cake batter into a 9x13 cake pan. Sprinkle with half of the brown sugar and cinnamon, covering the entire cake. Spread the rest of the cake batter over layer and top with remaining sugar and cinnamon. Use a knife and swirl the batter. Bake at 325 degrees for 45-50 minutes or until a toothpick comes out clean. Make the glaze: combine powdered sugar, milk and vanilla until smooth and pour over the hot cake right when it comes out of the oven. Let set. Serve warm or at room temperature.
Honeybun Cake
1 yellow cake mix
4 eggs
1 c. sour cream
3/4 c. vegetable oil
1 c. light brown sugar
2 tsp. cinnamon
2 c. powdered sugar
1-2 T. milk
1-2 tsp. vanilla
Combine cake mix, eggs, sour cream and oil until well blended; set aside. Combine brown sugar and cinnamon in a separate bowl. Spread half of the cake batter into a 9x13 cake pan. Sprinkle with half of the brown sugar and cinnamon, covering the entire cake. Spread the rest of the cake batter over layer and top with remaining sugar and cinnamon. Use a knife and swirl the batter. Bake at 325 degrees for 45-50 minutes or until a toothpick comes out clean. Make the glaze: combine powdered sugar, milk and vanilla until smooth and pour over the hot cake right when it comes out of the oven. Let set. Serve warm or at room temperature.
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