Honey Bun Cake Recipe
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Honey Bun Cake

Cake:
Vegetable oil spray
1 package plain yellow cake mix (no pudding in the 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 cinnamon
1/2 cup finely chopped pecans (optional)

Sugar Glaze:
2 cups confectioner's sugar -- sifted
1/3 cup milk
1 teaspoon pure vanilla extract

Place a rack in the center of the oven and preheat the oven to 350 F. Lightly mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

Place the cake mix, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.

Add the filling. Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon, and pecans, if desired. With a dinner knife, swirl through these ingredients to blend them slightly. Place the pan in the oven.

Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 38 to 40 minutes. Remove the pan from the oven and place it on a rack to cool while you prepare the glaze.

For the glaze, place the confectioner's sugar, milk, and vanilla in a small mixing bowl and stir until the mixture is well combined. Pour the glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for 20 minutes more before cutting it into squares and serving warm

NOTES : Store this cake, covered in plastic wrap at room temperature for up to 1 week (if it lasts that long!). Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter before serving.




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