This cake is actually called “Honey Bun Cake.” However, after eating a bite of this cake, my child exclaimed, “it tastes like a cinnamon roll.” And you know what? It kind of does.

But better.

This cake began when I was looking around for a recipe with honey in it to try. I was feeling guilty that my father is a beekeeper, and yet, I rarely cook with honey. I found this cake. After glancing at the recipe I realized that there is no honey in the ingredients. But it looked delicious. I HAD to make it. I found two versions of it that varied slightly. I figured I would just combine them to my liking. I used the cake portion from this Betty Crocker Recipe and the glaze is from Michelle’s Honeybun Cake on All Recipes. It worked out perfectly.

Yum!

This cake was incredibly easy to make. It smells like fall to me. Cinnamony and warm.

Ingredients

1 box yellow cake mix
4 eggs
2/3 cup vegetable oil
1 cup sour cream (8 oz.)
1 cup brown sugar
2 tsp. cinnamon
2 cups powdered sugar
1/4 cup milk
1 tsp. vanilla extract

Grease a 9 X 13 pan. Set aside.

Preheat your oven to 350 degrees or 325 degrees convect bake (if you have a convection oven)

Pour cake mix, vegetable oil, and sour cream into a bowl. Mix in your mixer or with a hand mixer just until it is all incorporated. Now mix in each egg and combine until batter is smooth.

In a separate small bowl mix together brown sugar and cinnamon.

Pour half of the batter evenly in your greased 9 X 13 baking dish.

Sprinkle brown sugar mixture evenly over top.

Pour remaining batter over cinnamon mixture. This is the tricky part. Carefully spread the batter so that the cinnamon mixture is not getting incorporated in the batter. Do this until the top layer is even.

Put in the oven and bake 45 minutes.

Remove from oven.

Immediately mix powdered sugar, milk, and vanilla in a bowl with a fork.

When it is runny, prick numerous holes in your warm cake with a fork.

Pour glaze over cake evenly.

Allow cake to completely cool (about 45 minutes) and then indulge! I cut our cake after thirty minutes. That was as patient as we could be. It smelled so good. It was also an hour before dinner. Maybe not the right choice, but definitely the right loveliness for our mouths.

My husband said, “I might like this better than peach cake!” Being that peach cake is his very favorite, I will take it that this recipe is a keeper.

Enjoy! (We did with ice cold glasses of milk.)