HONEY BUN CAKE

Ingredients

• Cake Mix

  Yellow - Spartan

  15 oz or 425g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅔ cup or 149g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Sour cream

  Reduced fat

  1 cup or 230g

• Brown sugar

  1 cup packed or 220g

• Pecans

  Nuts

  ⅓ cup, chopped or 36g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Powdered sugars

  1 cup sifted or 100g

• Almond milk

  Plain

  1 tbsp or 15g

• Vanilla extract

  1 tsp or 4g

Directions

1. Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
2. In a large bowl, mix together cake mix (don't follow the directions on the package, just use the dry mix), oil, eggs, and sour cream and beat with an electric mixer for 1-2 minutes on medium speed.
3. Spread half of the batter into prepared pan.
4. In a smaller bowl, add the brown sugar, pecans, and cinnamon; stir to mix. Sprinkle mixture evenly over the batter, then carefully spread the remaining batter over the pecan mixture (I dropped it by spoonfuls all over the pan and then carefully spread it with a spatula).
5. Bake for 40-45 minutes or until the cake turns golden brown.
6. After the cake is finished, mix together the powdered sugar, milk, and vanilla in a small bowl. Using a toothpick, poke the surface of the cake many times, then spread the glaze all over the warm cake.
7. Let cool and serve.