Honey Bun Cake

honey bun

This is my family’s very favorite coffee cake. The boys prefer it without the pecans, but I love the texture of the nuts as part of the filling. Either way, it’s a wonderful cake. Honey Bun Cake

1 yellow cake mix
4 eggs
1/3 cup water
3/4 cup oil
1 cup sour cream

Filling:
1 cup dark brown sugar
1 Tbs. cinnamon
1/2 cup chopped pecans

Topping:
1/3 cup dark brown sugar
1/2 tsp. cinnamon

Icing: 
1 cup powdered sugar
2 Tbs. milk
1 tsp. vanilla
Pinch of salt

Preheat oven to 350 degrees F. (325 degrees F if using a glass baking pan) Combine cake ingredients in a large mixing bowl. Using an electric mixer, beat ingredients for 2 minutes, scraping bowl half way through. Meanwhile, combine filling and topping ingredients and reserve.

Pour half of the prepared cake batter into a greased 9 x 13. Sprinkle prepared filling mixture over the batter, then pour the remaining batter over the top of the filling. Using a knife, pull it through the cake mix to create a swirly pattern. Sprinkle prepared topping over the top of the batter.

Bake cake, uncovered, on center rack of oven for 25-30 minutes, or until a cake tester inserted into the center of the cake comes out clean.

While cake is baking, combine icing ingredients in a bowl and whisk until smooth. Pour over cake immediately after it comes out of the oven. While the cake is still hot, cover with foil and let cool.

Let’s Get You Cookin’,
Chef Alli

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