Honey Bun Cake with Cinnamon Cream Cheese Glaze

I've made an executive decision....no more baking on Friday night. Why? Well, when I bake on Friday, there is nowhere for me to send my baked goods. No friends or offices around to share with. And those baked goods reside at my house until Monday. Which, unfortunately, they never survive to see the light of day on Monday. I have been running my tail off on the treadmill this week trying to do damage control from the recipe I'm sharing today, that I also happened to make last Friday night. But, oh...let me tell you....it was worth it. So worth it! I mean like, I-could-barely-get-out-of- bed-from- aching-from-that-stupid-treadmill worth it. And let me just tell you my philosophy on running: You should only run if something's after you. So you can tell, it was really worth it :) Hmm. its only Thursday. I could make another one this morning and it technically it would still be legal. Right?!? :) 

This cake is an altered version of many Honey Bun Cakes I have seen on various blogs. It tastes just like a honey bun, obviously by its name. The cake is very moist and dense. With a ribbon of cinnamon, sugar and pecans running through the interior, its definately hard to forgo. And the cinnamon cream cheese glaze, well, it can be eaten with a spoon all by itself.  You certainly could serve this as a dessert disguised as breakfast or just eat it for every meal of the day until its gone. Going to talk to my friend, the treadmill, before I bake another cake. Enjoy!

Honey Bun Cake
1 box Supermoist yellow cake mix(or any kind with added pudding)
6 oz cream cheese, softened
1/3 c. half and half
3/4 cup vegetable oil
4 large eggs
Filling
1/4 cup honey
1/3 cup brown sugar
3 tsp cinnamon
1 cup finely chopped pecans
Cinnamon Cream Cheese Glaze:

4 oz cream cheese

6 Tablespoons milk

1 Tablespoon butter

8 Tablespoons powdered sugar

1/4 tsp ground cinnamon

 1 t. vanilla

Cream together cream cheese and eggs. Add oil, half/half and cake mix. Mix on medium speed for 2 minutes. Grease and Flour 13x9 inch pan. Spread batter into pan.

Mix brown sugar, cinnamon and pecans. Sprinkle over cake batter. Drizzle honey over dry ingredients. Pull a knife through batter to swirl filling. Bake at 350 for 35 to 40 minutes or until tests done with a toothpick. Do not try to touch the top of the cake to see if it springs back. Hot honey burns like boiling sugar J

For the glaze: Cream the butter and cream cheese. Add the milk slowly. Add remaining ingredients. Pour over warm cake.