This is the most amazing cake I've ever had, no exaggeration! Keep all the ingredients and amounts exactly as the recipe says. I used a cake mix in a box that was a couple of ounces less than the recipe said and only had "light" sour cream but it still turned out amazing!!! Melted in your mouth. The 40 minutes was perfection, the outside got the slightest bit crispy and the inside was melt in your mouth moise so when you bite into it the textures are wonderful together. Don't short the cinnamon/brown sugar mixture even though the layer looks crazy thick, this is where the flavor comes from. I took some of the extra cinnamon/brown sugar mixture and sprinkled it on the top of the bundt cake (which when you flip it will become the bottom of the cake). This was a great idea, as the sugar melted and made this fabulous, light, crispy, sweet crustlike layer on bottom. This cake didn't last 3 days in our home, it was a huge hit! I would rename it "Cinnamon Bun Cake" because it reminds me of a Pillsbury cinnamon roll much more than a honey bun. Thanks for sharing this, it is a new family favorite!
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This is the most amazing cake I've ever had, no exaggeration! Keep all the ingredients and...