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Glazed Cinnamon Cake

5.0 from 1 reviews
Glazed Cinnamon Cake
 
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Oh, what a glorious cake and to think that it starts with a cake mix! It's sort of a cross between a cinnamon roll and a honey bun, remember those?! Super moist cake with a filling of brown sugar, cinnamon and pecans, then lightly glazed while still warm, super simple, simply scrumptious!
Author:
Recipe type: Cake
Serves: 16 - 20
Ingredients
  • 1 box white cake mix
  • ⅔ cup of vegetable oil
  • 4 eggs, room temperature
  • 1 cup of sour cream
  • 1 heaping cup of brown sugar,
  • ⅓ cup chopped pecans
  • ⅓ cup of raisins, optional
  • 2 teaspoons of ground cinnamon
Glaze
  • 1 cup of powdered sugar
  • 1 - 2 Tbs of whole milk
  • 1 tsp of vanilla extract
  • dash of cinnamon
Instructions
  1. Let's go! Heat the oven to 350° Grease and lightly flour a 13x9-inch baking pan.
  2. Using an electric mixer, beat the cake mix, oil, eggs and sour cream on low speed until blended, then on medium speed for 2 minutes, scraping down the bowl as needed. Pour half of the batter in the prepared pan.
  3. In a small bowl, stir together the brown sugar, pecans, cinnamon, and raisins if using, sprinkle evenly over the batter. Now, pour the remaining batter evenly over the brown sugar, pecan mixture and spread to the edges with a butter knife.
  4. Bake for 45 minutes until golden brown. Let the cake a little cool while you make the glaze.
  5. Stir the powdered sugar, milk, vanilla, and cinnamon until smooth, adding just enough milk to make it thin enough to pour. Poke holes in the warm cake with a fork or a skewer, pour the glaze over the top.
  6. Now the hard part, let the cake cool completely before cutting and eating! Enjoy!

 

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Comments

  1. Well, that tastes wonderful. I usually don’t try out a new recipe when I am pressed for time getting ready for one thing or another. However, I trust you, Ruth, and unfortunately it looks like the whole cake won’t make it to that event. Darn. Certainly going to make this one again. Thanks!

    • I know what you mean, downright scary to try a new recipe to take somewhere!! So happy you like it Deb!