Here is a recipe that I just love love love! We tried this honey bun cake last week and I even took some down to the guys at my base. When hubby took a bite of it, he came out to the living room and said “what’s that cake thing you made?” When I told him the name, he rolled his eyes, let out a giggle, and went in to get another piece. I love that man. It’s the little things that make him happy. I love that you use cake mix as a starter for the honey bun cake. Any recipe where I can cut a step in half is a good one!
Honey Bun Cake
Cake
9×13 pan
Vegetable oil spray
1 pkg. yellow or vanilla cake mix
1 cup (8oz.) cream cheese
¾ cup vegetable oil
4 large eggs
Filling
1/3 cup Honey
1/3 cup packed light brown sugar
1 tablespoon cinnamon
½ cup finely chopped pecans (optional)
Glaze
2 cups powdered sugar
1/3 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees and spray pan with oil spray.
Place all filling ingredients, except the honey, in a small bowl and stir together. Set aside.
Place all ingredients for cake in large mixing bowl.
Mix for 1 minute and scrape side of bowl. Then beat for additional 2 minutes on medium speed. The batter should be thick and well blended. Pour into the prepared pan.
Add the filling by drizzling honey on top of batter, then sprinkle on cinnamon mixture. Using butter knife or chopstick, swirl ingredients through batter until slightly blended.
Bake 30-35 minutes. When done (cake is golden brown and springs back when lightly touched), prepare glaze and pour evenly over hot cake – spreading with spoon to edges. Serve after 20 minutes. Good warm, cold or with vanilla ice cream.
*Store cake covered in plastic wrap at room temperature for 1 week. Or freeze the cake (minus the glaze), wrapped in foil for up to 6 months. Thaw overnight before serving.