Some people clean during a hurricane, some nap, some watch news incessantly, & some brave the wind/rain to shop {Brandy!}. I cook. First thing Saturday morning I made Jason these blueberry muffins. So glad I remembered I had this recipe as they were easy & pretty yummy.

How is this recipe below not already a blog post?! This cake is the first one I ever made for my coworkers back in 2004. It’s made appearances at brunches, early morning football tailgates, &┬ámy holiday dessert spread ever since Mom passed on the recipe years ago. Part coffee cake, part yellow cake, all sweet deliciousness.

When we decided to do the Raleigh version of the girls night, I knew exactly what I’d bring. Spinach & artichoke squares for Saturday night & this Honey Bun cake for late night dessert & brunch.

This is yet another recipe where you doctor your favorite boxed yellow cake {my favorite’s whatever is on sale}.

Batter Ingredients:
1 box yellow cake mix
1/2 c sugar
3/4 c vegetable oil
4 eggs
1 c sour cream

Mix the above together & placed 1/2 of the batter in a greased 9×13 pan.

In separate smaller bowl, mix 1 c brown sugar & 2 teaspoons cinnamon.

Place half of this brown sugar mixture on top of the batter & swirl.

Layer the second half of the batter on top then sprinkle & swirl the rest of the brown sugar/cinnamon.

Bake on 300 for an hour. Enjoy {as you can see from the bottom right photo, we did}!