I first had Honeybun Cake at my friend Brad's house. It was his birthday and his mom invited me over to have some birthday cake. It was his favorite and one bite of it and it was one of my favorites too. Brad's mom gave me the recipe that same night and I have been obsessed with it ever since.
So, here it is....welcome to my obsession. Before you make this cake, I have one warning. Apparently these few simple ingredients, when combined, make crack. Granted, I know nothing about crack, or drugs of any kind, but this cake is so addictive, it must be crack. One taste and you will not be able to stop eating until you are full as a tick and sick to boot. Just sayin. Also, it is absolutely imperative that you have a freakin' huge, mondo, enormous glass of milk beside you at all times while consuming this cake. Okay, that concludes the warning portion of this post. Here we go.
1 box yellow cake mix (I use Duncan Hines Butter Recipe Golden)
2/3 c. oil
8 oz. sour cream
1/2 c. granulated sugar
1 c. brown sugar
3 tsp. cinnamon
Chopped nuts (I leave out the nuts)
Mix together cake mix, oil, eggs, sour cream and granulated sugar; pour into 9 x 13 inch pan. Mix together brown sugar, cinnamon and nuts; swirl into batter. Bake in 375 degree oven for 45 minutes.
1 c. powdered sugar
1 tsp. vanilla
3 tsp. milk
Mix together icing ingredients and pour over cake while still HOT. Serves 8 to 10.
Let's just pretend for a moment, shall we? Let's pretend that this cake "looks" as it good as it tastes. Let's pretend my oven wasn't sitting crooked and baked everything evenly and not all wopper-jawed (yes, that's a word). And, as long as we're pretending, let's pretend I am a size 8 with no gray hair. Okay? Now, go eat and don't worry because your cake will look better than mine - unless your oven is crooked too.
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