Desserts
Honey Bun Cake
Description
Get ready to meet your new favorite dessert or delicious addition to breakfast! A delicious mashup of tender, moist cake with an irresistibly gooey cinnamon and brown sugar center, Betty’s honey bun cake takes a classically sweet recipe to a whole new level. Topped with a vanilla glaze that soaks into every bite, it’s the kind of treat that feels cozy, homemade, and undeniably indulgent. And because it’s made with Betty’s Super Moist™ Yellow Cake Mix, it’s a cinch to bake.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 2/3 cup vegetable oil
- 4 eggs
- 1 container (8 oz) sour cream
- 3/4 cup packed brown sugar
- 1/2 cup chopped pecans
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
Directions:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, oil, eggs, and sour cream with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
- In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over pecan mixture.
- Bake 28 to 32 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven to cooling rack.
- In another small bowl, stir together powdered sugar, milk, and vanilla until thin enough to spread. If powdered sugar mixture is too stiff to spread, add additional milk 1/4 teaspoon at a time. Poke entire surface of warm cake with a fork. Carefully pour and spread powdered sugar mixture over warm cake. Cool completely, about 2 hours. Store covered.
