Heat oven to 350 degrees for shiny metal or glass pan (or 325 degrees for dark or nonstick pan). Spray bottom only of 13x9 inch pan with baking spray with flour.
In large bowl, beat cake mix, oil, eggs, and sour cream with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Spread half the batter in pan.
In small bowl, stir together brown sugar, pecans, and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. Bake 44 to 48 minutes or until deep golden brown.
In small bowl, stir icing ingredients until thin enough to spread. Prick surface of warm cake several times with fork. Spread icing over cake. Cool completely, about 1 hour. Store covered at room temperature.
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