Lots of my favorite recipes are things I have tasted at friend's houses. Robyn made this delicious cake for book club and I have made it quite a few times. It's great as a dessert or a yummy treat for breakfast or brunch. It is originally from the back of a Betty Crocker cake mix. For some reason if you look up this recipe on their website they have replaced the butter with vegetable oil but it's much better this way.
Honey Bun Cake
1 pkg. Betty Crocker supermoist butter recipe yellow cake mix
2 sticks (1 cup) butter, softened
1 8 oz. container sour cream
1/2 cup brown sugar
1/3 cup chopped pecans
2 tsp. ground cinnamon
1 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla
Heat oven to 350 degrees. Generously grease the bottom of a 9 x 13 pan. Remove 1/2 cup dry cake mix, reserve. Beat remaining dry cake mix, butter, eggs and sour cream in large bowl on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together reserved dry cake mix, brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. (To make spreading easier, drop batter by dollops over pecan mixture, then spread.)
Bake 40-45 minutes or until deep golden brown and cake springs back when lightly touched in center. Stir powdered sugar, milk and vanilla until thin enough to drizzle, stirring in additional milk , 1 tsp. at a time if necessary. Poke top of warm cake several times with fork; spread over top of cake. Cool completely, about 1 hour. Store covered.