Honey Bun 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
1/3 cup honey
1/3 cup packed light brown sugar
1 tablespoon cinnamon
1/2 cup finely chopped pecans (optional)
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
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.