Every community has their share of women who can just flat out cook. You know that lady in your church that makes the very best food? The one that everyone hopes is bringing more than one dish to the church potluck and is cooking on Wednesday nights? Back home, Miss Louise Mullis is one of those sweet ladies.
About a month ago, I was thumbing through an old cookbook that my mom gave me from Arlington Baptist in Mint Hill – the church my husband grew up attending. I came across this recipe for Louise Mullis’ Honey Bun Cake and I knew it was exactly what I would make for Garrett’s birthday. When I told my mom I had found this recipe, she said, “Well if it’s a recipe from Louise Mullis, you know it’s good!” What an amazing reputation to have! I strive to be that lady one day!
My prayer is that I leave behind a legacy of full cookie jars, homemade family dinners around the table, and I’m-dropping-dinner-off-at-your-house-tonight hospitality. And I am learning that building that kind of legacy starts with building an arsenal of go-to, never-fail recipes. They truly don’t have to be fancy, they just have to work every time and bring smiles to the people you’re feeding. This cake is one of those recipes.
Good food is a beautiful – and practical – way to show people that you love them. And there’s something about simple, traditional Southern food that just radiates love and home. For me, cooking, and especially Southern cooking, is about more than just filling tummies. It’s really about nourishing souls and inviting each other in.
That brings me back to this cake. It’s such an easy cake to make and, true to Miss Louise’s fashion, it is really good! There’s nothing fancy here and I think that’s why I love it. A cake like this feels like home, and I hope I’ll be making sweet treats like this and sharing them with everyone around me for years to come!
Honey Bun Cake
- 1 box cake mix I used butter yellow
- 2/3 cup vegetable oil
- 1/3 cup water
- 4 eggs
- 1 cup sour cream
- 1 teaspoon cinnamon heaping!
- 1 cup light brown sugar
- 1 cup chopped pecans we left this out
- 2 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla
- Preheat oven to 350. Grease a 9×13 pan.
- Mix cake mix, oil, water, eggs, and sour cream until smooth.
- In a separate bowl, mix together brown sugar, cinnamon, and pecans (if using).
- Pour half of cake mix into pan. Then top with half of brown sugar mixture. Repeat with remaining cake mix and brown sugar mixture.
- Using a knife, swirl cake mix and brown sugar mixture to your heart’s content.
- Bake at 350 for about 35 minutes.
- Make the glaze: whisk powdered sugar, milk, and vanilla together. Pour over warm cake.