Wednesday, October 30, 2013

Honey Bun Cake / Donut Cake

1 pkg. butter pecan cake mix
2 sticks of butter, softened
4 eggs
1 container (8 oz.) sour cream
1/2 cup packed brown sugar
1/3 cup chopped pecans
2 tsp. ground cinnamon
1 cup powdered sugar
2 Tbsp. evaporated milk, more if needed
1 tsp. vanilla

Preheat oven to 350 degrees.  Grease the bottom only of a 13x9x2" pan or spray with non-stick.  Pour cake mix into a large bowl.  Remove 1/2 cup of dry cake and sit aside.  On med. speed, beat in butter, eggs and sour cream for 2 minutes, scraping bowl occasionally.  Spread half the batter in the bottom of the pan.  Stir together reserved dry cake mix, brown sugar, pecans and cinnamon.  Sprinkle evenly over batter in pan.  Carefully spread remaining batter over pecan mixture.  Bake 35-45 minutes or until deep golden brown and cake is done in the center.  In a bowl stir together powdered sugar, milk and vanilla until think enough to drizzle (add more milk if needed).  Drizzle over HOT cake.  Poke with a fork several times to allow glaze to seep into cake.  Cool completely before slicing.

Comments:  This recipe came to me from an Author friend.  The original recipe called for a yellow cake mix.  I decided to change it to a butter pecan mix.  It also called for milk in the glaze which I changed to the evaporated milk giving it an even richer flavor.  I couldn't wait for the cake to cool completely so I sliced it while still warm.  The taste of this was like eating a nice hot donut!  All of my food testers made the same comment.  This is one cake that is hard to stop eating.  And there are so many possibilities!  You can change the cake mix to just about any flavor you want... chocolate, carrot, even strawberry or lemon.  For some of these I would eliminate the cinnamon (strawberry & lemon) but that would be up to you and your taste buds.  This is a fun cake to make and eat.
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