Honeybun Cake

• FOR THE CAKE:
• 1 box (15 To 18 Oz. Size) Yellow Cake Mix With Pudding In The Mix
• 4 whole Eggs
• 1/3 cups Water
• 2/3 cups Vegetable Oil
• 8 ounces, weight Sour Cream
• FOR THE TOPPING:
• 1/2 cups Brown Sugar
• 1 teaspoon Cinnamon
• 2/3 cups Chopped Pecans
• FOR THE GLAZE:
• 1/2 containers (16 Oz. Size) Store Bought Cream Cheese Frosting - Slightly Melted

1. 1. Preheat the oven to 350 F.
2. 2. In a mixing bowl using an electric mixer, beat all of the cake ingredients on medium speed for 2 minutes.
3. 3. Pour half of the batter into a greased 9x13 pan and smooth the top.
4. 4. Combine topping ingredients in a small bowl. Sprinkle the cake with half of the topping mixture.
5. 5. Pour the rest of the batter over that then sprinkle with remaining topping.
6. 6. Gently swirl through batter with a knife.
7. 7. Bake at 350 F for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
8. 8. You may cover edges with foil about two-thirds of the way through baking, as the edges tend to get overly brown before the center is done. Remove from oven once done.
9. 9. Cool on a rack, then drizzle with frosting.

cake, eggs, water, vegetable oil, cream, brown sugar, cinnamon, pecans, containers

Taken from tastykitchen.com/recipes/desserts/honeybun-cake-3/ (may not work)