It’s also made in a 13×9 inch pan…no cake layers, no elaborate frosting…it’s a stress-free cake. The yellow cake mix is doctored up with butter and eggs and sour cream, and the filling is a mixture of cinnamon, brown sugar, a little of the cake mix and chopped pecans. The original recipe calls for regular pecans but I had some sugared ones hanging around from the holidays, and oh my my.
So if you have a honeybun of your own who might like a slice or two of this, it’s the kind of thing you can whip up on a lazy weekend afternoon just because. No reason other than you love them.