We have been making this cake for years. How many years? I am not really sure. I just know that it has been my oldest nephew, Brian's favorite cake since my husband and I got married and after my son was born it became his favorite cake. We have made many, many Honey Bun Cakes through the years and they do not last long after they are made. This is the the perfect coffee cake, snack cake or even a good cake for breakfast. Here is what you will need for this one:
1 yellow cake mix
1 cup sour cream
3/4 cup vegetable oil
1 cup light brown sugar
2 tsp. cinnamon
2 cups powdered sugar
6 Tbs. half and half (you can use milk)
1 tsp. vanilla
By hand mix the cake mix, eggs, oil and sour cream until it is well incorporated. In a separate bowl, mix the brown sugar and cinnamon for the streusal swirl. Spray a Bundt pan well with nonstick baking spray. Pour half of the cake batter in the pan. Sprinkle half of the brown sugar/cinnamon swirl mixture over the batter. Pour the rest of the batter over the streusel mixture, then sprinkle the rest of the streusel mixture over the batter. Run a knife through the cake batter in a swirl motion to swirl the streusel mixture. Place in a preheated 325 degree oven for 50 to 55 minutes or until a pick inserted comes out clean. Remove from the oven and let cool for about 10 minutes before inverting onto a cake plate.
You can bake this in a 9"x13" pan, but I think the Bundt pan looks prettier. Reduce the cooking time by about 10 minutes if you use the 9"x13" pan.
Mix the powdered sugar, half and half, and vanilla and pour over the cake to glaze it. You can serve immediately.