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Huney bun cake
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| Ingredients: | |
| 1 box (18.25 Oz. Box) | Yellow Cake Mix |
| 4 | Eggs |
| 1 cup | Sour Cream |
| ¾ cup | Vegetable Oil |
| 1 cup | Light Brown Sugar |
| 2 teaspoons | Cinnamon |
| 2 cups | Powdered Sugar |
| 6 Tablespoons | Milk |
| 1 teaspoon | Vanilla Extract |
Directions:
Preheat your oven to 350 degrees.
Spray 13x9 baking dish with nonstick cooking spray (I like the kind that has flour in it).
In a medium bowl, combine the cake mix, eggs, sour cream, and oil and mix until well-It’s okay if it is lumpy.
In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.
Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter. Pour the rest of the cake batter on top, and spread the batter until the cake is even. Take a knife and use it to make swirl patterns around the cake (just kind of go in a figure 8 pattern)
Place the cake into the oven and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.
While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.
Cook's Note: I really enjoy this cake slightly warm. To heat it up a bit, just put a slice in the microwave for about 15 seconds.
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