CrockPot Honey Bun Cake
Ingredients
Cake Layers:
1 Box Yellow Cake Mix
⅔ Cup Vegetable Oil
8 Ounces Sour Cream
4 Large Eggs
Cinnamon Layer:
1 Cup Brown Sugar
⅓ Cup Finely Chopped Pecans (Optional)
2 Teaspoons Ground Cinnamon
Icing:
1 Cup Powdered Sugar
1 Tablespoon Milk
1 Teaspoon Pure Vanilla Extract
Directions
In a large mixing bowl, mix together the cake mix, oil, sour cream and eggs with a hand mixer until well mixed and no dry cake mix is present in the bowl.
In a small mixing bowl, combine the brown sugar, pecans (if using) and cinnamon.
Spray the bottom of a 5 quart or larger slow cooker (Or a 3.5 quart casserole slow cooker) with non-stick cooking spray.
Add half of the cake mix to the prepared slow cooker, spreading evenly with a silicone spatula.
Sprinkle the brown sugar mixture evenly over the top of the cake batter.
Pour the remaining half of the cake batter over the brown sugar mixture, again, spreading evenly.
Place a layer of paper towels or a clean flour sack kitchen towel between the lid of the slow cooker and stoneware insert to prevent condensation from dripping on your cake as it bakes.
Cook on HIGH for 2 to 2 /2 hours or until a toothpick inserted in the center of the cake comes out clean.
Unplug or turn off slow cooker and allow the cake to cool for at least 30 minutes.
While the cake is cooling, mix together the powdered sugar, milk and vanilla extract to create the icing.
Pour icing all over the top of the cake, serve and enjoy!
