This is one of those recipes that I love, but I had totally forgotten about. I have two binders full of recipes that I print from the internet, one just for desserts and one for everything else. This Honey Bun Cake recipe is in the dessert binder which (surprisingly enough) doesn't get opened very often.
I have made it in a bundt pan as well as a 9x13 and both work great. I must warn you - this is a very rich cake, but oh-so-good! I made this last week, and this was the only photo I took before it was devoured. Gosh, I guess I'll have to make another one soon so you all can see a better picture!
Honey Bun Cake
1 package yellow cake mix (18.25-oz)
3/4 cup vegetable oil
1 (8-oz) container sour cream
1 cup brown sugar
1 Tablespoon ground cinnamon
1/4 cup chopped walnuts or pecans (optional)
2 cups powdered sugar
4 Tablespoons milk
1 Tablespoon vanilla
(note: I make a half-recipe of the glaze if I'm making this cake in a bundt pan)
Preheat oven to 325
In a large bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approx 50 strokes, or until most large lumps are gone. Spray pan (bundt or 9x13) with Pam. Pour half of the batter into the baking dish. Combine the brown sugar and cinnamon (and nuts, if using) and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar mixture. Twirl the cake with a butter knife until it looks like a honey bun (I skip this step).
Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
To make frosting: In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth.
note: I let the cake cool before drizzling with the glaze - I find it soaks in too much for my liking if I glaze it warm, but that's my personal preference. Also, I have a fussy bundt pan and I need to grease and flour it (and not just use pam) or everything sticks - but again, that's just me!