Honey Bun Cake

This is one of Jared's favorites! I made it Friday for his homecoming. It is possibly one of the sweetest things you'll ever taste. It has honey, brown sugar, and a powdered sugar glaze! I like to make the glaze with half and half or cream to take it over the edge. Can you believe some people eat this for breakfast or brunch? Here's the original recipe. The only thing I do not add in mine is the nuts.

Cake:
Vegetable oil spray for misting the pan
1 package (18.25-ounce) plain yellow cake 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
2 tablespoons 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

Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 9- by 13-inch baking 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 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 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 slightly. Place the pan in the oven.

Bake the cake until is it golden brown and springs back when lightly pressed with your finger, 38 to 40 minutes.

For the glaze, place the confectioners' 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.

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

Source: The Cake Mix Doctor by Anne Byrn (Workman Publishing, 1999)