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Arrange a rack in the middle of the oven and heat the oven to 325°F. Lightly coat a 9x13-inch baking pan with cooking spray.
Place 1 cup packed dark brown sugar and 1 tablespoon ground cinnamon in a small bowl and stir to combine.
Place 1 box yellow cake mix, 8 ounces sour cream, 3/4 cup vegetable oil, and 4 large eggs in a large bowl and whisk until smooth, about 1 minute. Pour half of the cake batter into the prepared pan and spread evenly to the edges. Sprinkle evenly with the brown sugar and cinnamon mixture.
Carefully spoon the remaining cake batter over the sugar layer and spread it evenly to the edges of the pan.
Bake until lightly browned around the edges and a cake tester inserted in the center comes out clean, 30 to 35 minutes. About 5 minutes before the cake is ready, prepare the glaze.
Place 2 cups powdered sugar, 2 tablespoons milk, 2 tablespoons honey, and 1 teaspoon vanilla extract in a medium bowl and whisk until smooth. Whisk in up to 1 tablespoon more milk if needed to thin out until pourable.
Remove the cake from the oven and place on a wire rack. Immediately pour the glaze over the cake and spread into an even layer with a flexible spatula. Let the cake cool completely, about 1 hour, before cutting into squares and serving.