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Honey Bun Cake




Source of Recipe


Internet


List of Ingredients




Cake:

Vegetable oil or spray for misting the pan.
1 pkg. (18.25 oz.) plain yellow cake mix
1 Cup Sour Cream
3/4 Cup Vegetable oil, such as canola, corn safflower soybean or sunflower
4 Large Eggs

Filling:

1/3 Cup Honey
1/3 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


Recipe



Place a rack in the center of the oven and preheat oven to 350ºF. Lightly mist a 13x9-inch baking pan with vegtable oil spray.
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 med. and beat 2 min. 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 a 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 touched, 38 to 40 min. Remove the pan from the oven and place it on a wire rack to cool while you prepare the glaze.
For the glaze, place the confectioners' sugar, milk and vanilla in a small mixing bowl and stir until the mixture is well combined. Pour 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 min. more before cutting it into squares and serving warm.

Note: Store this cake, covered in plastic wrap, at room temperature for up to 1 week. Or freeze it, wrappped in aluminum foil for up to 6 months.
Thaw the cake overnight on the counter before serving.