Honey Bun Cake

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Recipe by South Your Mouth

Honey Bun Cake

3/4 cup packed brown sugar

1 teaspoon cinnamon

2/3 cup vegetable oil

4 eggs

1 cup sour cream

1 box yellow cake mix

Dash of nutmeg

1 cup powdered sugar

4 teaspoons water*

1 teaspoon vanilla extract

Combine brown sugar and cinnamon in a small bowl; set aside.

Spray a 13x9 baking pan with cooking spray; set aside.

Add oil, eggs and sour cream to a medium-sized bowl then mix with an electric mixer until well combined. Add cake mix and nutmeg and mix at medium-low speed for two minutes.

Pour half of cake batter into baking pan. Sprinkle brown sugar mixture evenly over cake batter. Pour remaining cake batter over brown sugar mixture and spread evenly.

Bake at 350 degrees for 30-35 minutes or until toothpick inserted in the center comes out clean.

Combine powdered sugar, water and vanilla and whisk together until smooth. If icing is too thick, add water – one teaspoon at a time – until it is thin enough to spread. Spread icing evenly over top of warm cake.

Once cool, cover and store cake at room temperature.

*Now, there are two basic types of honey buns. Those with thin white icing and those that with a glazed icing. Since I like the glazed ones better and because I feel weird about using milk in a recipe I’m going to leave out at room temperature, I used water instead of milk. If you like the white icing better, simply use milk instead of water.