Ingredients
- 1 box yellow cake mix
- 8-ounce tub sour cream
- 4 eggs
- 3/4 c. vegetable oil
- 1 c brown sugar
- 1 Tbsp ground cinnamon
- 2 c. powdered sugar
- 4 Tbsp. milk
- 1 Tbsp. vanilla
Directions
- Preheat oven to 325. Prepare 9 x 13 pan.
- In a large mixing bowl, combine cake mix, eggs, oil, and sour cream.
- Stir by hand until large lumps are gone. There will still be some lumps but that’s ok.
- Pour half the batter into the pan.
- Now, in a medium bowl. Take your brown sugar and cinnamon and combine.
- Mix up your brown sugar and cinnamon really well.
- Sprinkle the brown sugar mixture all over the batter in the cake pan.
- Don’t do what I did below. Be sure to get that cinnamon mixture all the way to the edge of the pan.
- Now carefully spread the other half of the batter on top.
- Don’t be afraid, it’s gonna get really uncomfortable.
- All the batter and stuff are gonna get all mixed together and you’re gonna think you are doing it all wrong.
- But don’t worry about how it looks. Trust me.
- Once it’s all spread around, take a butter knife and twirl it all through the batter, so it gets all swirly and stuff.
- Bake for 40 minutes or until a toothpick comes out clean.
- Just when it’s about done baking, mix together your powdered sugar, vanilla, and milk.
- I always use a fork to be sure all the little clumps get broken up.
- Once the cake comes out of the oven, waste no time at all.
- Pour this powdered sugar mixture over the warm cake.
- Now sit back and wait for the wonderful crackle to appear.
- Oh, that honey bun topping… Try your hardest to wait about 15 minutes before you cut into her.
- I know it’s gonna be hard waiting, especially if you have a nice cup of coffee sitting there.
- But once it’s time, close your eyes, and see if it takes you back to your Honey Bun days.
- And if you don’t have any Honey Bun memories, then start those memories today, right now.
From: allrecipes.com
