Honey Bun Cake
Adapted from
The Cake Mix Doctor
20 servings
| Batter: | 1/3 c light brown sugar, packed | ||
| 18 1/4 ozs yellow cake mix | 1/2 tbsp cinnamon | ||
| 1 c light sour cream | 1/4 c walnuts, chopped | ||
| 2 tbsps olive oil | Glaze: | ||
| 4 whole eggs | 2 c powdered sugar, sifted | ||
| Filling: | 1/3 c fat-free milk | ||
| 1/3 c honey | 1 tsp pure vanilla extract |
Preheat oven to 350. Prepare a 13" x 9" pan with cooking spray and flour; set aside. To prepare batter, combine cake mix, sour cream, oil, and eggs in a mixing bowl. Mix until well blended. Pour batter into prepared pan. Drizzle honey over top batter. Sprinkle brown sugar, cinnamon, and walnuts over top all. Bake for 40 minutes, or until golden brown. Cool slightly in pan. Meanwhile, to prepare glaze, combine powdered sugar, milk, and vanilla extract in a mixing bowl. Mix until smooth and drizzling consistency. Pour mixture over warm cake, spreading evenly over top. Cool cake completely for 20 minutes. Then chill entire cake before serving.
| Calories | 231 | %CFF | 24 % | |
| Total Fat | 6 g | Saturated Fat | 1 mg | |
| Protein | 3 g | Cholesterol | 37 g | |
| Carbohydrates | 42 g | Sodium | 196 mg | |
| Sugars | 32 g | Fiber | 0.2 g | |
|
5.1 WW Points | ||||
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Rated by 5 users (4.2)
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