Honey Bun Cake

Fall just screams cinnamon, and what better way to tame the screaming than a moist, delicious Honey Bun Cake! The taste makes people think you spent a lot of time and energy on this cake, but in fact…. are ya ready? It’s a box mix!! What the What?

Boxed cake mix gets a bad rap….but I am a firm believer that they are under appreciated. a kick here and a punch there and these little boxes are a lifesaver!

This cake is good anytime of year…. but there is something about October through December that just makes them taste so much better…..

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 You will need:

THE CAKE:

One Box of yellow cake mix

4 eggs

3/4 cup of veggie oil

8oz sour cream ( or 8oz plain yogurt)

1 tsp cinnamon

THE CENTER:

1 packed cup of brown sugar ( light is best)

1 tablespoon ground cinnamon ( yup, more)

THE GLAZE:

2 cups powered sugar

3 tablespoons milk

1 tablespoon pure vanilla

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HOW TO:

In a bowl, mix the cake mix, eggs, sour cream, oil and cinnamon with a whisk… it will be thicker than a normal cake and that is ok….

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Pour half of the cake batter into a 9×13 pan, sprayed with flour spray. Then in another bowl…mix the brown sugar and cinnamon well. the top the first half of the batter, making sure the sugar meets the edges of the cake all over… then top with the rest of the batter…. now…this is where you may think you did something wrong… you have not… I promise…. its gonna seem hard to get the rest of the batter to spread evenly over the top….but I find it easiest to use wet clean hands and spread it gently all over… then with a butter knife, I kinda swirl in about here and there… it will bake just fine….

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Bake at 350° for 40 minutes.

At the 35 minute mark, combine the powdered sugar, milk and vanilla…whisk well. Remove the cake from the oven and move it to a wire rack.. IMMEDIATELY ( sorry i yelled) pour the glaze over the top and spread it all over, making sure it goes in any cracks and a long the edges of the pan. It will start to harden as the cake cools and it will also crack…. you want this… that is that honey bun glaze… its kinda the whole point.

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Allow the cake to completely cool before serving… it can be stored on the counter for 2 days ….. but it won’t last that long….. coffee anyone?

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