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!
LOW CALORIE MENU PLAN SAMPLE!
Download 3 FREE recipes from the low calorie menu plan NOW!
I won't send you any spam, ever. Promise.