Isn’t that just the cutest name ever for a recipe? I found this over on All Recipes (I love that site!), and I knew it had to be pretty good when one of the reviewers shared that “it was all the rage in 1972″. I figure any recipe that’s been around a little longer than me has gotta be good! And if you’re heading to visit family this weekend (or the family is coming to you!), this would be a great treat to enjoy over the weekend. (And your kitchen will smell heavenly!!!)
It reminded me a lot of my absolute favorite Honey Bun Cake, however it’s a little less super-sugary-might-throw-you-in-to-a-diabetic-coma tasting (did I mention that’s my absolute favorite one? But this one would be my husband’s pick!) If you like a true coffee cake this one’s for you, but the Honey Bun Cake has almost the same ingredients and might also be a great treat this weekend! Here’s what you’ll need . . .
- 1 (18.25 ounce) package butter cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup white sugar
- 1/4 cup water
- 4 eggs
- 1 cup chopped pecans 2 tablespoons brown sugar
- 2 tablespoons ground cinnamon
- 1 cup confectioners’ sugar
- 2 tablespoons milk
Preheat oven to 375. Grease and flour bundt pan. In mixing bowl, mix together cake mix, sour cream, oil, 1/4 cup white sugar, water and eggs. Beat on high for two minutes and pour 2/3 batter into pan.
In another bowl combine pecans (optional), brown sugar, and cinnamon, and sprinkle over batter in pan. Then add remaining batter. Bake at 375 for 45-55 minutes (I’d lean towards 45, maybe even a little shorter if your oven cooks at all hot like mine does). Cool for 15-25 minutes and then turn over onto plate. (Unless you’re like me and always in a hurry. Then just go ahead and turn it over onto cute plate!)
Mix together confectioner’s sugar and milk until smooth. Drizzle over cake. Serve and enjoy!