HONEY BUN CAKE

Ingredients

1 box (18.25-ounce) yellow cake mix
1 cup sour cream
3/4 cup vegetable oil
4 large eggs
FILLING:
1/3 cup honey
1/3 cup light brown sugar
1 tablespoon cinnamon
1/2 cup finely chopped pecans
GLAZE:
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees and lightly mist a 9-inch by 13-inch baking pan with vegetable oil spray. Place cake mix, sour cream, oil, and eggs in a large mixing bowl. Beat at low speed 1 minute. Scrape sides of bowl with rubber spatula, then beat at medium speed for 2 minutes, stopping to scrape down sides as needed. Spread batter evenly into prepared pan.
Drizzle honey over batter, then sprinkle on brown sugar, cinnamon, and pecans. Using a butter knife, swirl filling ingredients gently into batter. Bake 38 to 40 minutes or until cake is golden brown and springs back when lightly pressed. Place cake on wire cooling rack.
Combine glaze ingredients in a small bowl, stirring until well combined. Pour glaze over the top of the warm cake, spreading to the sides of pan with a spoon. Cool on wire rack for 20 minutes before cutting into squares and serving warm.
Note: Store cake covered in plastic wrap at room temperature for a week, or freeze wrapped in aluminum foil for up to six months.