This is heavenly. Seriously. I basically ate it for breakfast and dessert all week! Oops?

I originally made it for my co-workers, but once DH tested it on Sunday….it wasn’t allowed to leave the house. LOL

I’ll be making this one again — both for my co-workers as originally planned, and for DH’s co-workers (at his request)
Cinnamon Bun Cake

1 yellow cake mix
3/4 C oil
1/2 C brown sugar
4 eggs
8 oz. sour cream

Cinnamon Swirl:
1 C brown sugar
1 Tbsp cinnamon
1 C chopped pecans or walnuts (I left out)

1 C powdered sugar
3 Tbsp milk
1 tsp vanilla
1 Tbsp softened butter

– Heat oven to 325 degrees F
– For the batter mix the cake mix, oil, brown sugar, eggs, and sour cream together with an electric mixer
– In a separate bowl make the cinnamon swirl by mixing the brown sugar, cinnamon, and chopped pecans or walnuts
– Grease and flour a 9 x 13 cake pan and pour half of the cake mix into the baking pan
– Sprinkle half of the cinnamon, sugar, and nut mixture over the batter
– Pour the rest of the cake batter into the pan
– Sprinkle the rest of the cinnamon nut mixture over the batter
– Run a knife through the cake mix to swirl the cinnamon–be careful not to touch the bottom of the pan with the knife
– Bake for 45 minutes
– When the cake is removed from the oven, blend the softened butter, powdered sugar, milk and vanilla together until smooth
– Drizzle over the cake while still warm

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