Honey Bun Cake Recipe

I'll admit.  I'm ready to confess.

I have a little bit of a sweet tooth. {blush}

I'm sorry, when I  hear a woman say,"That dessert is too rich, just cut me a small piece."

 I seriously think there's something wrong with you.

  The more on my dessert plate...the merrier the mama!

 My mom started making this breakfast cake when I was a teenager

 and it has been a family favorite since.

Hold on to your apron strings!  I'm gonna share it with you!

My kids (and their father) LOVE honey buns but on the Island they're impossible to find.

To us this is pure heaven in a dish and it makes your kitchen smell so wonderful.

Honey Bun Cake

(from the Kitchen of Paula McNamar)

1 box yellow cake mix (can't get easier than that!)

4 eggs

1 cup sour cream

3/4 cup vegetable oil

3/4 cup brown sugar

2 teaspoons cinnamon

Glaze

2 cups powdered sugar

6 Tablespoons Milk

1 teaspoon vanilla extract

1. Preheat oven to 350 deg  Spray your 13x9 cake pan.  (For the pictures I baked it in a pie pan and small loaf pan because I like the way it cooks cakes.)  

2. Reserve 1/2 cup of dry cake mix!  In a medium mixing bowl, combine remaining cake mix, eggs, sour cream, and vegetable oil.  Don't cheat and use a mixer!  You want it to be a dense cake.  Stir together well.   Spoon a little less than half of the batter into your pan.

3. In a small bowl mix together the 1/2 cup of dry cake mix, brown sugar and cinnamon.  Sprinkle it evenly over batter than cover it with the rest of the batter.  I gently swirl it with a knife.

4. Bake for 30 to 45 minutes depending on your oven.  Done when a toothpick inserted in the center is clean.

5. While the cake is baking mix together the glaze.  Pour over cake when it is fresh from the oven.

Our favorite is served warm!

Have a lovely day,

count your blessings

#214 a good ole gas stove

#215 my favorite red pie pan

#215 cinnamon