Honeybun Cake

(serves 12-15)

For the Cake:

• 1 box yellow cake mix
• 4 eggs
• 1 cup sour cream
• ¾ cup vegetable oil

For the Swirl:

• 1 cup light brown sugar
• 2 teaspoons cinnamon, or to taste

For the Glaze:

• 2 cups powdered sugar
• 6 tablespoons milk
• 1 teaspoon vanilla extract

Directions:

Preheat your oven to 325 degrees F.

By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow--it’s ok if it has some lumps! Set aside.

In a separate bowl, mix together the brown sugar and cinnamon until well-blended, and set aside.

Pour half of the cake batter into a greased 13x9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the cake, making sure to sprinkle it on the entire layer. Don’t be alarmed if it looks like you’re over-saturating the cake--it’ll taste great! Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece.

Place the cake into the oven, and bake for 45-50 minutes, or until an inserted toothpick comes out clean.

While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until the glaze is desired consistency. When the cake comes out of the oven, immediately pour glaze onto the entire, hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set. Serve warm or at room temperature.