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Ingredients
- CAKE:
- Vegetable oil for misting the pan
- 1 pkg. (18.25 oz.) plain yellow cake mix
- 1 c. sour cream
- 3/4 c. vegetable oil (e.g., canola, corn,
- safflower, soybean, sunflower)
- 4 large eggs
- FILLING:
- 1/3 c. honey
- 1/2 c. packed light brown sugar
- 1 Tbs. ground cinnamon
- 1/2 c. finely chopped pecans
- SUGAR GLAZE:
- 2 c. confectioners' sugar, sifted
- 1/3 c. milk
- 1 tsp. vanilla extract
Details
Servings 20
Preparation time 30mins
Cooking time 70mins
Preparation
Step 1
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13 x 9-inch baking pan with vegetable oil spray. Set the pan aside.
Place the cake mix, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 3 minutes more, scrapping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
Add the filling. Drizzle honey on top of the batter, then sprinkle on the brown sugar, cinnamon, and pecans, if desired. With a dinner knife, swirl through these ingredients to blend them slightly. Place the pan in the oven.
Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 38 to 40 minutes. Remove the pan from the oven and place it on wire rack to cool while you prepare the glaze.
For the glaze, place the confectioner's sugar, milk, and vanilla in a small mixing bowl and stir until the mixture is well combined. Pour the glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for 20 minutes more before cutting it into squares and serving warm.
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