The name of this cake got me.
I have a weak spot for these horribly wonderful gas station honey buns. I haven't had one in the last 10 years or more but I remember them as ridiculously sweet and completely necessary. I'm pretty sure if I were to taste them again, however, they would not compare to this cake.
Jennifer posted this recipe this past week and I knew it was the perfect thing to whip up and take with me on vacation. It uses a box yellow cake mix, so I had hopes that it would taste even half as good as yellow cake cookies. Something about the magical chemical components of yellow cake mix work in these recipes and make sure the baked goods taste great even after a couple of days, if they make it that long. The first day, the cake tasted a little too sweet for me. However after one day, the cake was perfect and kept even better over the next couple of days. Thanks for sharing the recipe Jennifer!
Honey Bun Cake
based on an Allrecipes Cookbook recipe
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs, at room temp
1 cup sour cream, at room temp
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioner’s sugar
1/4 cup milk
1 tablespoon vanilla extract
Preheat oven to 325 degrees. Grease a 9×13 pan with non stick cooking spray.
In a large bowl, stir the cake mix, oil, eggs, and sour cream until most large lumps are gone. Pour half the batter into the prepared pan. Combine the brown sugar and cinnamon and sprinkle over the batter in the cake pan. Spoon the other half of the batter on top, covering the brown sugar and cinnamon (spreading this evenly can be difficult-it’s okay, it will all get mixed and swirled anyway). Swirl the cake with a knife a few times.
Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
In a small bowl, whisk together the confectioner’s sugar, milk, and vanilla until smooth. Spread frosting on cake while it’s still warm. This is great warm or at room temperature.