Honey Bun Cake
yellow cake mix
whole buttermilk or 8 oz sour cream
pure vanilla extract
pure almond extract
packed light brown sugar
Preheat the oven to 350°F. Spray a 9 x 13 inch glass baking dish with cooking spray. Set aside.
Use a hand mixer to beat together the cake mix, flour, sugar, eggs, vegetable oil, buttermilk, vanilla and almond extracts. Beat for 2 minutes until creamy and smooth.
Pour ½ of the batter into the bottom of the dish.
Mix together the brown sugar, ground cinnamon and nutmeg. Sprinkle over the batter.
Pour the remaining batter on top. Spread evenly over the brown sugar.
Use a knife to swirl the batter with the brown sugar layer.
Place into the oven and bake for 35-45 minutes. Check the top at 30 minutes and cover with aluminum foil if needed to prevent over browning. The top will be a deep golden brown.
Continue to bake until a toothpick inserted into the center comes back clean, then move to a cooling rack.
Mix together the powdered sugar, heavy cream and vanilla.
Pour the glaze on top while the cake is still hot. May serve warm or chilled, as desired.
If you choose to use buttermilk in this cake, use whole buttermilk only as it has a much thicker viscosity than it's non fat counterparts. Otherwise use sour cream.