• To get things started on this recipe, you’ll want to mosey on into your kitchen, and preheat your oven to a classic 325°.
• Then, grab a big mixing bowl. In it, combine your sour cream, eggs, cannabis-infused vegetable oil, and cake mix.
• Stir these ingredients together for roughly 50 rotations. That should be around the time when many of the bigger lumps are gone from the mixture. At that point, pour half of that batter into a waiting, ungreased glass baking dish. Aim to use one that is roughly 9” x 13” in dimension.
• Next, in another bowl, mix together your cinnamon and brown sugar. When those are adequately blended in with one another, you can sprinkle that sugar mixture over the batter that is currently in the pan.
• After that, grab a spoon, and distribute the remaining half of the batter into that cake pan. Which will effectively cover up that layer of brown sugar and cinnamon.
• Using a butter knife, proceed to “swirl” the cake until it develops a marble-like pattern. It should start to look like a classic honey bun at this point. But, to be fair, you can be as crazy (or as tame) with this portion of the recipe as you’d like. It’s more of an artistic choice here, so go with what feels best for you.
• Then, when your oven is ready, toss that cake inside to bake for about 40 minutes.

Prepare frosting

• Meanwhile, you’ll want to work on your frosting. To do that, grab a tiny mixing bowl, and whisk together your vanilla extract, milk, and confectioners’ sugar. Keep that going until the contents develop a smooth, spreadable consistency.
• When your cake is ready, and has passed the traditional “toothpick test of done-ness,” you can remove it from the oven. Then, feel free to start frosting the cake while it’s hot, as you will want to serve it up while it is still warm.