Bake for 30-35 minutes or until cake tests done. Pour remaining batter in baking dish and sprinkle remaining sugar mixture on top. Sprinkle half the sugar mixture over batter. Pour half the batter into a greased and floured 13X9X2-inch baking dish. Tips: I love putting the cake in the fridge overnight and serving cold the next day. In a small bowl, combine bown sugar, cinnamon and pecans set aside. Prick surface of warm cake several times with forkġ0. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spreadĩ. Bake 44 to 48 minutes or until deep golden brownĨ. Carefully spread remaining batter evenly over brown sugar mixtureħ. In small bowl, stir together brown sugar, and cinnamon sprinkle over batter in panĦ. In a large mixing bowl to add the cake mix, oil, eggs, sour cream, pumpkin puree, and pumpkin pie spice. Combine the light brown sugar and chopped pecans in a small bowl. In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionallyĥ. Prep 13 x 9 inch baking dish with non-stick baking spray. If you like baking, reading cozy books, & geeky pop culture, then I hope you’ll enjoy my content.ģ. See, when you bake as often as I do, things get confusing. I’m also in grad school studying Library & Information Science, and hoping to work in film or entertainment archives someday. In fact, I thought I shared this cake recipe a long time ago turns out I didnt.
#HONEY BUN CAKE MOM ON TIME OUT PROFESSIONAL#
I’m a former professional baker who is using food photography to rekindle my love of baking. I thought I’d kick off my first post with one of my favorite easy recipes.
Hi friends! I’m Candice, The Cozy Archivist.
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