Look at this Sock-It-To-Me Cake, aka Honeybun Cake, by Reba Lucas! It’s all in the name! 👌 FULL RECIPE.

Ingredients for batter:
1 box yellow cake mix (preferred Betty Crocker, pudding is already in the mix)
1 tbsp. cake mix reserved
3 large eggs
1 cup (8 oz) sour cream
1 stick of salted butter (softened at room temperature)
1 tsp. vegetable oil
1 tsp. vanilla bean paste
1 cup light brown Domino Sugar
3 tsp. cinnamon
1 cup chopped pecans (optional)
Flour & Oil baking spray

Ingredients for glaze:
2 cups powdered sugar
1-2 tbsp. whole milk
1 tsp. vanilla bean paste

Directions:
Place an aluminum pan full of hot water on the bottom rack ( this will make the cake extremely moist!). Preheat oven to 350 degrees. On low speed, combine eggs, sour cream and oil in mixing bowl and mix until well blended. Gradually add cake mix and beat until well combined. Add room temperature butter and vanilla, increase speed and beat on high. Batter should be thick. In a separate bowl, combine the reserved tsp. of cake mix, brown sugar and cinnamon ( if using nuts, add nuts to this mixture). While batter is still in the mixing bowl, sprinkle brown sugar mixture all over the top. Using a clean spatula, fold the batter 2-3 times forming a swirl pattern. Spray a 9x13-inch cake pan with flour and oil baking spray, covering g all sides. Evenly spread batter into pan. Bake for 30 minutes or until a toothpick, inserted in the center, comes out clean. While the cake is baking, make the glaze. Add the powdered sugar, 1 tbsp. of milk and vanilla bean paste and whisk until smooth. If the glaze is too thick, gradually add a little more milk. When the cake is done, place cake on a baking rack. Pour the glaze over the hot cake, this will form that crunchy glaze we all love. Allow at least 30 minutes to cool. Serve warm or at room temperature. There won’t be any leftovers, so I won’t tell you how to store them. Grab a cold glass of milk and enjoy.