I'm channeling Paula Deen today by sharing this honey bun cake with you. Like several of Paula's Ooey Gooey Cakes, this one starts with a cake mix and ends with a ton of powdered sugar. It's perfect for a potluck, a party, or even brunch.

Wikipedia filled me in on the origins of this famous snack cake and breakfast fill-in. Check out the tidbit about honey bun addicts in American prisons, yikes.

Wikipedia: "A honey bun is a version of the cinnamon bun that is popular in the southeast United States. 'A honey bun is a fried yeast pastry that contains honey and a swirl of cinnamon in the dough and is glazed with icing. According to legend, Howard Griffin of Griffin Pie Co. in Greensboro, North Carolina, developed the first honey bun in 1954. Flowers Foods acquired Griffin Pie Co. in 1983. Although the Greensboro bakery is now closed, honey buns remain a best-seller for Flowers.' [5]

Unlike cinnamon buns, which are generally the product of bakeries, honey buns are common convenience store and vending machine fare. Normally sold individually wrapped, alone or in boxes of 6 or more, they are a popular grab-and-go breakfast, eaten cold or heated in a microwave oven.

Honey buns are often an important food item for American jails and prisons. Because few prison and jail food items have high amounts of flavor and sugar, and because alcohol is not permitted in the prison gates, honey buns are one of the few legal delicacies present in American prisons. Some prisoners come to jails and prisons as addicts, and they become addicted to honey buns since they are unable to consume previous substances that they were addicted to. [6]"

Honey Bun Cake

serves 12-15

Ingredients

1 box yellow cake mix
2/3 cup vegetable oil
4 eggs
8 oz sour cream
1 cup packed brown sugar
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Directions

Heat oven to 350°F. Grease a 9 x 13 inch Pyrex dish.

In large bowl, mix cake mix, oil, eggs and sour cream until smooth. Spread half of the batter in pan.

In small bowl, stir together brown sugar and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over brown sugar mixture.

Bake 30 minutes or until deep golden brown.

In a small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.