Honey Bun Cake - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 10

Cook Time 40

Preheat the oven to 325°F/160°C, and lightly spray a 9x13-inch pan with cooking spray. Set aside.
In a large bowl, using a whisk or a hand mixer combine cake mix, with eggs, vegetable oil, sour cream, and honey.
Pour half of the cake batter in the prepared pan.
In a medium bowl, combine brown sugar with cinnamon, and chopped pecans. Sprinkle the mixture over the cake batter
Then pour the remaining cake batter over the cinnamon pecan mixture. The layer of cake batter will be thin, so you will need a spatula to gently spread it out.
Bake in the preheated oven for 35-40 minutes, or until a toothpick comes out of clean from the center of the cake.
As the cake is being baked, make the glaze. In a bowl, combine powdered sugar with milk and vanilla extract. As you remove the warm cake from the oven, pour the glaze directly on it. Allow it to set and the cake to cool, then slice and serve.

The glaze is optional, but it gives this cake the full Little Debbie honey bun effect! If you like, add a tablespoon of honey to the glaze.
I enjoy this cake with a layer of cinnamon and brown sugar in the middle, but you can also add the cinnamon mixture over the cake batter, and gently swirl it in.
For a fancier presentation, bake this cake in a bundt pan instead of a 9x13-inch cake pan. The cake may take up to 60 minutes to cook in a bundt pan.
To Store: Keep leftovers in a sealed container. The cake will stay fresh at room temperature for 2-3 days, or in the refrigerator for up to 6 days.