I can't decide if this is a dessert or a breakfast...
Its a toss up, I tell you. I've been eating it at night after the kids go to bed, because I want to be able to savor every bite. And, as anyone with kids can tell you, when there are children present whilst eating, meals are just a shovefest that happens between calls of, "Eat your peas!" and, "Get your finger out of your nose!"
Or maybe that's just my house.
Anyway, I ate this cake for lunch the other day. It seemed like the right thing to do.
And maybe I'm eating some right now. At 2:21 in the afternoon. Is that so bad?
Here's what you need:
Snap out of it, Heather!
I get carried away sometimes.
Set your cake batter to the side and prepare the filling.
You'll need brown sugar,
In a small bowl, combine powdered sugar,
After about an hour (okay, so I caved after about 35 minutes) it will be cool enough to handle and the icing will have started to settle into the cake.
Now is the time to dive in! This cake is so moist because of the sour cream, so comforting because of the cinnamon and brown sugar, and so ridiculously addicting because you can justify eating if for breakfast!
Honey Bun Cake Recipe
1 box of yellow cake mix
1 c. sour cream
2/3 c. vegetable oil
for the filling:
1 c. brown sugar
1 tbsp. cinnamon
1/3 c. chopped pecans
for the icing:
1 c. powdered sugar
1 tbsp. vanilla
2-3 tbsp milk (depending on how thick you like it)
Combine cake mix with eggs, sour cream, and oil. Beat until batter is smooth.
Make the filling by combining all filling ingredients and mixing well.
Grease a 9 x 13 baking dish and pour in half the batter. Sprinkle with filling and pour on remaining batter.
Bake at 350 for 40-45 minutes.
Make the icing by combining all icing ingredients in a small bowl and mixing until smooth and desired consistency is reached. When cake comes out of the oven, immediately pour icing all over the top, making sure to coat the entire surface. Cool for 1 hour.