Preheat oven to 350F degrees. Spray 9x13-inch baking dish with nonstick spray.
In a medium bowl stir together 1 box yellow cake mix, 4 large eggs, 1 cup sour cream and ¾ cups vegetable oil until well-incorporated.
In a separate bowl, mix together 1 cup light brown sugar, packed and 2 teaspoons ground cinnamon until well-blended; set aside.
Pour half of the cake batter into prepared baking dish, spreading it out evenly.
Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter.
Pour the rest of the cake batter on top, and spread the batter out as evenly as possible.
Place the cake into the oven and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.
While the cake is baking, make the glaze. In a bowl, mix together 2 cups powdered sugar, 4-6 Tablespoons milk, 1 teaspoon vanilla extract and 1 Tablespoon honey (if using) until glaze is smooth.
When the cake comes out of the oven, immediately pour glaze onto the hot cake.
Spread it out evenly. Slice and enjoy!
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Notes
Any uneaten cake should be stored in the refrigerator for 3 days.
This cake can also be frozen. Make sure cake is stored in a covered, airtight container. Cake may be frozen for up to 3 months.