Michelle s Honeybun Cake

1 (18.25 ounce) box yellow cake mix

4 eggs

1 (8 ounce) carton sour cream

¾ cup vegetable oil

½ cup water

1 cup brown sugar

½ teaspoon ground cinnamon

2 cups confectioners sugar

¼ cup milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.

In a mixing bowl, whisk together the cake mix, eggs, sour cream, vegetable oil, and water to make a smooth batter. In a separate bowl, stir together the brown sugar with cinnamon. Pour half the cake batter into the prepared baking pan, and sprinkle the brown sugar-cinnamon mixture over the batter. Pour the remaining batter over the cinnamon mixture, and gently swirl the batter a few times with a table knife.

Bake the cake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 40 minutes.

Stir the confectioners sugar, milk, and vanilla extract together in a bowl to make a smooth, runny icing. Pour the icing over the cake while it s still hot; allow to cool before serving.