Honey Bun Cake
User Reviews
5
Honey Bun Cake
Description
This Honey Bun Cake recipe starts with a yellow cake mix combined with eggs, sour cream, and vegetable oil to produce a thick batter. Half the batter is spread in a greased pan, then sprinkled evenly with a cinnamon and packed light brown sugar mixture. The remaining batter goes over the sugar layer, creating a marbled effect after baking.
Baked at 325°F for about 35 minutes until a toothpick comes out clean, the cake is then punctured repeatedly with a fork to create holes. A glaze made from confectioners' sugar and milk, sometimes enriched with a whipped topping, is poured over, seeping into the holes for added moisture and sweetness. The cinnamon and brown sugar swirl provides a warm spice note contrasting the rich cake.
This cake stores well covered in the refrigerator for up to five days, making it convenient for make-ahead dessert or gatherings. It adapts a simple cake mix into a flavorful treat with layered textures and sweet cinnamon notes.
Ingredients
- yellow cake mix one 15.25-ounce box
- 4 egg large
- 1 cup sour cream
- ⅔ cup vegetable oil or canola oil
- 1 cup light brown sugar packed
- 1 cinnamon or to taste, heaping tablespoon
- 2 cups confectioners' sugar
- ½ cup milk I used whole
- whipped topping or as necessary; thawed (I used lite; you may not need the entire container, one 8-ounce container
Instructions
- Preheat oven to 325F. Line a 9x13-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To a large bowl, add the cake mix, eggs, sour cream, oil, and beat with a handheld electric mixer on high speed until mixed and combined, about 2 to 3 minutes; the batter is thick.
- Transfer half the batter to the prepared pan; set remaining batter and pan aside. Tip - Make sure not to add more than half the batter or you will have a hard time with coverage in step 5.
- To a medium bowl, add the brown sugar, cinnamon, stir to combine, and evenly sprinkle the cinnamon-sugar over the batter in the pan.
- Evenly top with the remaining batter, lightly spreading it with a spatula to completely cover the brown sugar (it doesn't matter if it's not perfect).
- Bake for about 35 minutes or until done and a toothpick comes out clean or with a few moist crumbs.
- Poke the hot cake all over with a fork to create holes. I probably poked the cake in about 100 places, the more holes the better distributed the milk mixture will be (next step); set cake aside.
- To a medium bowl, add the confectioners' sugar, milk, and whisk to combine until smooth and free from lumps; mixture will be thin, this is ok.
- Evenly and slowly drizzle the milk mixture over the cake, cover, refrigerate, and allow cake to cool for about 2 hours (or overnight).
- Evenly add the whipped topping over the surface of the cake and smooth it lightly with a spatula or knife before serving.
Notes
- Store the cake in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- The cinnamon sugar swirl adds a warm flavor; adjust the cinnamon quantity to your preference.
- Use whipped topping sparingly for glaze or substitute as desired; it enhances moisture and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 414kcal | 21% |
| Carbohydrates | 72g | 24% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 74mg | 25% |
| Sodium | 326mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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