Honey Bun Cake
"This is a Betty Crocker recipe that I changed a bit. I omitted the pecans they called for because my Dad hates nuts of any kind. and I didn't want to fuss with the glaze they called for so I just used a can of frosting. Turned out, I liked it better with the canned. This is a great Breakfast cake but you could serve it for dessert. I like it best warm but my Dad will eat it any way it is served."
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 1 (18 ounce) box yellow cake mix
- 2⁄3 cup vegetable oil
- 4 eggs
- 8 ounces sour cream
- 1 cup packed brown sugar
- 2 teaspoons cinnamon
- 1 (11 ounce) can vanilla frosting
directions
- Preheat oven to 350 degrees. Spray bottom only of a 13x9 inch baking pan.
- Beat cake mix, oil, eggs and sour cream with electric mixer for 2 minutes. Spread half of the batter into prepared pan.
- Stir together brown sugar and cinnamon. Sprinkle over batter in pan. Carefully spread remaining batter over top.
- Bake 45 minutes or until deep golden brown.
- Stir canned frosting until soft, prick surface of hot cake with fork and spread icing over cake while cake is still hot. Slice and serve.
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RECIPE SUBMITTED BY
<p>I have always loved to cook and bake, it is my favorite pasttime. I'm always looking for people to feed.</p>
