Honey Bun Cake
User Reviews
5.0
18 reviews
Excellent
Honey Bun Cake
Report
Tastes like a Honey Bun in cake form!! Sweet, rich, decadent, and reminds me of the Honey Buns I used to eat as a kid! Fast and EASY!!
Share:
Ingredients
- one 15.25-ounce box yellow cake mix
- 4 large eggs
- 1 cup sour cream
- ⅔ cup vegetable or canola oil
- 1 cup light brown sugar packed
- 1 heaping tablespoon cinnamon or to taste
- 2 cups confectioners' sugar
- ½ cup milk I used whole
- one 8-ounce container whipped topping or as necessary; thawed (I used lite; you may not need the entire container)
Add to Shopping List
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
- Storage: Cake will keep airtight in the fridge for up to 5 days.
- Adapted from Allrecipes.
Nutrition Information
Show Details
Serving
1
Calories
414kcal
(21%)
Carbohydrates
72g
(24%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Cholesterol
74mg
(25%)
Sodium
326mg
(14%)
Fiber
1g
(4%)
Sugar
55g
(110%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
Raspberry and White Chocolate Lava Cake (The Bleeding Heart Cake)
European, American
4.9
(21 reviews)
