Honey Bun Cake

By newbaucher

What could be better for breakfast or brunch than this rich coffee cake that looks and tastes like a giant sticky bun? If you like, use chopped walnuts or almonds instead of the pecans.

From Betty's Soul Food Collection... Honey, this cake was made for you! A rich layer of brown sugar, cinnamon and pecans bakes in a golden yellow cake.

Ingredients

• 1 package Betty Crocker SuperMoist yellow cake mix
• 2/3 cup vegetable oil
• 4 eggs
• 1 container (8 oz) sour cream
• 1 cup packed brown sugar
• 1/3 cup chopped pecans
• 2 tsp ground cinnamon
• Easy Vanilla Glaze or Vanilla Glaze

Details

Servings 15

Preparation

Step 1

Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening; lightly flour. Beat cake mix, oil, eggs and sour cream in large bowl with electric mixer on low speed 30 seconds, beat on medium sped 2 minutes. Spread half of the batter in pan. Mix brown sugar, pecans and cinnamon, sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
Bake about 47 minutes or until deep golden brown. Prick surface of warm cake several times with fork. Drizzle Easy Vanilla Glaze over cake. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Store loosely covered at room temperature.