Monday, April 19, 2010

Honey Bun Cake with Pecan Filling and Cinnamon Cream Cheese Glaze

So, this is a twist on a version of a cake that Vera had posted long ago. It has been one of my favorites ever since she gave it to us.
When I saw this...I simply saw a more fattening and rich version @ the sinful southern sweets blog....therefore I HAD to try it.
It is divine.
But then again, so is the original.
I used low fat cream cheese and walnuts instead of pecans (because it was what I had on hand).
Both are great recipes, and a winner in their own rights.


1 box Supermoist yellow cake mix(or any kind with added pudding)
6 oz cream cheese, softened
1/3 c. half and half
3/4 cup vegetable oil
4 large eggs
1/4 cup honey
1/3 cup brown sugar
3 tsp cinnamon
1 cup finely chopped pecans
Cinnamon Cream Cheese Glaze:
4 oz cream cheese
6 Tablespoons milk
1 Tablespoon butter
8 Tablespoons powdered sugar
1/4 tsp ground cinnamon
1 t. vanilla
Cream together cream cheese and eggs. Add oil, half/half and cake mix. Mix on medium speed for 2 minutes. Grease and Flour 13x9 inch pan. Spread batter into pan.
Mix brown sugar, cinnamon and pecans. Sprinkle over cake batter. Drizzle honey over dry ingredients. Pull a knife through batter to swirl filling. Bake at 350 for 35 to 40 minutes or until tests done with a toothpick. Do not try to touch the top of the cake to see if it springs back. Hot honey burns like boiling sugar J

For the glaze: Cream the butter and cream cheese. Add the milk slowly. Add remaining ingredients. Pour over warm cake.

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