Chrissy's Honey Bun Cake

My daughter, Chrissy, typically doesn’t bake desserts, but three years ago she stumbled upon a recipe for a Honey Bun Cake and decided to give it a shot. Now, it has become a go-to treat for holidays and birthdays. This cake is not only moist and delicious, but it also tastes just like a honey bun. The aroma that fills the house while it’s baking is so cozy and welcoming.
Submitted by: Hervette H.

Ingredients:

1 (15.25 ounce) package yellow cake mix
1 cup sour cream
4 large eggs
⅔ cup vegetable oil
1 cup brown sugar
3 ½ teaspoons ground cinnamon
1/2 cup chopped pecans
3 cups confectioners’ sugar
¾ cup milk
2 teaspoons vanilla extract
Optional topping: pecan pieces

Directions:

• Gather all ingredients.
• Preheat the oven to 325 degrees F (165 degrees C).
• Lightly grease a 9x13-inch baking pan.
• Beat cake mix, sour cream, eggs, and oil together in a bowl with an electric mixer for 3 minutes.
• Pour 1/2 batter into the prepared baking pan.
• Combine brown sugar, cinnamon and chopped pecans in a small bowl; sprinkle over batter in the pan.
• Carefully pour remaining 1/2 batter over brown sugar-cinnamon layer.
• Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes.
• Combine confectioners’ sugar, milk, and vanilla in a bowl.
• Poke holes in hot cake with a fork; pour confectioners’ sugar mixture over top of cake.
• Sprinkle pecan pieces over the cake if desired.
• Cool cake completely before serving, about 30 minutes.

(We usually can’t wait until it cools to dig in, it’s that good)