Honey Bun Cake

Submitted by Becca Leeper via Cake Mix Doctor

Serves 12 to 16

For the cake:
1 (15-ounce) package yellow gluten-free cake mix
1/4 cup (half of a 3.4-ounce package) vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
2 tablespoons milk
1 tablespoon pure vanilla extract
For the filling:
1/4 cup honey
1/3 cup lightly packed light brown sugar
2 teaspoons ground cinnamon
1/3 cup finely chopped pecans (optional)

1. Make the cake: Preheat the oven to 350 degrees. Lightly mist a 9-by-13-inch metal baking pan with vegetable oil spray and set the pan aside.

2. Place the cake mix, pudding mix, sour cream, oil, eggs, milk and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine, and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.

3. Make the filling: Drizzle the honey evenly over the top of the batter. Place the brown sugar, cinnamon and pecans, if using, in a small mixing bowl, and stir to combine Spoon the filling over the top of the cake. Using a dinner knife, swirl the brown sugar mixture into the cake batter to marble it.

4. Place the pan in the oven, and bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35 to 40 minutes. Transfer the pan to a wire rack, and let the cake cool completely, 20 minutes, before slicing and serving.

Read more from this Tulsa World article at http://www.tulsaworld.com/scene/article.aspx?subjectid=370&articleid=20110129_39_D1_CUTLIN415217