Honeybun Bundt Cake

1. Preheat oven to 325°F and spray your bundt pan with cooking spray (I used a 10″x3″ bundt pan).

2. Into a large bowl, dump your box of cake mix. Spoon some of the cake mix into your greased bundt pan and “flour” the inside. Make sure to completely coat the whole inside of pan, including the middle arm that sticks up. Tap excess cake mix off, back into your bowl. Set pan aside.

3. In a separate smaller bowl, mix together your brown sugar and ground cinnamon, for the filling. Set aside.

4. Into the large bowl with the cake mix, add your oil, eggs and Greek yogurt. Whisk by hand until mixture is combined and there are no lumps, about 1 minute.

5. Pour half of your batter into the bundt pan and then scoop half of your brown sugar mix over the top. With a knife or skewer, swirl the two together. Top with the remaining half of your cake batter and the other half of your brown sugar mix. Again, swirl together with a knife or skewer. Gently tap pan on the counter to settle and even out top.

It may seem like too much brown sugar mix and you may have to really swirl it together to get all of it into the cake batter, but believe me—it works with the cake perfectly!

6. Bake on the middle rack of your oven for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove pan from oven and set it on a rack.

7. Let cake cool in pan for 10 minutes before inverting it onto a cake platter or plate. Let it cool completely before drizzling icing over top.

8. To make icing, simply whisk together the powdered sugar, vanilla extract and milk until it is completely lump free. Spoon over top of cake.

Serve!

Note: Will store room temperature for 24 hours. Otherwise, store in the fridge for up to 2 days. Best if served the day it’s made and at room temperature.

Adapted from the Richard’s Family Honeybun Cake recipe.