Honey Bun Cake - 1st Umc
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 13x9 pan
- Serves:
- 24
ingredients
-
Cake
- 18 ounces butter recipe cake mix, less 1/2 cup for filling
- 1 cup butter or 1 cup margarine, softened
- 4 eggs
- 1 (8 ounce) carton sour cream
-
Filling
- 1⁄2 cup dry cake mix, reserved
- 1⁄2 cup brown sugar, packed
- 1⁄3 cup chopped pecans
- 2 teaspoons cinnamon
-
Topping
- 1 cup powdered sugar
- 3 tablespoons milk, divided
- 1 teaspoon vanilla
directions
- Preheat oven to 350 degrees. Grease bottom only of 13x9 in pan.
- Remove 1/2 cup dry cake mix and reserve in small bowl.
- Make cake: Beat remaining cake mix with butter, eggs and sour cream on medium speed for two minutes. Spread only half of the batter into 13x9 pan. It will be thicker than usual cake batter.
- Make filling: Stir together reserved dry cake mix, brown sugar, pecans and cinnamon. Sprinkle over batter in 13x9 pan.
- Carefully spread remaining batter over pecan mixture.
- Bake 30-33 minutes or until deep golden brown. Remove cake and place on wire rack.
- Make topping: In small bowl, stir powdered sugar, 1 tablespoon milk and vanilla together. Add additional milk - 1 tablespoon at a time - until icing is thin enough to drizzle.
- Poke top of warm cake with fork and spread icing over top.
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RECIPE SUBMITTED BY
I'm a creative cook - MacGuyver of the Kitchen, so my husband says - I like to open both the Better Homes & Gardens Cookbook and the Martha Stewart Cookbook (Betty & Martha) on the cabinet, and, looking at both of those, create the Noni version of a recipe. The trouble with that is that I don't write it down and so, very often, it can't be duplicated.