Honey Bun Cake

honey_bun_cake

Honey Bun Cake

Time to post another hopeful recipe. That is, I’m hopeful someone will want to make it! Actually I’ve even made this one – and it is every bit as good as you might imagine! There is a brief story that goes along with this cake.

After Katrina we were living in a camper in our driveway (like so many other people were). In the camper you could cook, but the space was small and I was always scared something would catch on fire. So we mostly used the microwave. One morning while we were getting ready to head out into the hurricane relief ministry that came to our home town, there was a knock at the camper door. It was Cecil May, III standing at my door with a honey bun cake! Patti, his sweet wife, had made it for us. There was a tremendous amount of comfort offered in that cake … something we could not do for ourselves … in a time of distress and hardship. So, we thanked God and the Mays for a timely delivery of a honey bun cake! Now you make one and take it to a friend … not me … someone who needs you today!

Honey Bun Cake

1 butter recipe yellow cake mix
2 sticks softened butter or margarine
4 eggs
1 (8 ounce) container sour cream
½ cup brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla

DIRECTIONS

Preheat oven to 350 degrees F. Separate cake mix into 2 even portions. Spray bottom of 13×9 pan with Pam.

In a large mixing bowl, combine ½ cake mix, butter, eggs and sour cream. Beat at medium speed 2 minutes scraping bowl occasionally. Pour half of the batter into baking dish. In a separate bowl, combine the other ½ cake mix, brown sugar, pecans and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the pecan mixture.

Bake in preheated oven for 30-33 minutes or until cake is deep golden brown and springs back when touched lightly in center. Frost cake while it is still warm.

To Make the frosting: In a small bowl, whisk together the confectioner’s sugar, milk and vanilla until smooth. You may stir in additional milk if needed.

Thanks, Patti … for the recipe and the cake! You created a memory that will last a lifetime.

Thanks for reading,

JD

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