Honeybun Cake
User Reviews
5
Honeybun Cake
Description
Honeybun Cake starts with a classic yellow cake mix blended smoothly with eggs, sour cream, and oil to form a rich batter. It is layered in a pan with a cinnamon and brown sugar mixture, then gently swirled to create pockets of sweet, spiced filling rather than blending fully, which provides textural contrast in every bite. Baking at a moderate temperature ensures a tender, moist crumb.
The glaze made from powdered sugar, milk, and vanilla is poured over the cake while still warm, seeping slightly into the surface and solidifying to a light sheen. This adds an extra layer of vanilla sweetness and a pleasant soft topping. The cake can be enjoyed warm or at room temperature, offering flexibility for serving.
This versatile cake suits brunch, snack time, or dessert. Adding chopped pecans to the cinnamon-sugar layer is an option to introduce a nutty crunch and textural depth, enhancing the experience without altering the fundamental characteristics.
Ingredients
- 1 .25 ounces box yellow cake mix
- 4 large egg
- 1 cup sour cream
- 3/4 cup canola oil or vegetable oil
- 1 cup light brown sugar packed
- 2 teaspoon cinnamon
Glaze:
- 2 cup powdered sugar
- 1-2 Tablespoon milk
- 2 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees. Combine cake mix, eggs, sour cream and oil in a large bowl and whisk together until well blended; set aside.
- Combine brown sugar and cinnamon in a separate bowl. Spread half of the cake batter into a greased 9x13-inch cake pan.
- Sprinkle with half of the brown sugar and cinnamon, covering the entire cake. Spread the rest of the cake batter over layer and top with remaining sugar and cinnamon.
- Use a knife and swirl the batter. Don't swirl too much though, because you want to have pockets of cinnamon and sugar.
- Bake for around 45 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, make the glaze. Combine powdered sugar, one Tablespoon of milk and vanilla and stir until smooth. If it's too thick, add a little more milk. Pour over the hot cake right when it comes out of the oven. Let set.
- Serve warm or at room temperature. You can add 1/3 cup of chopped pecans to the brown sugar and cinnamon mixture if you would like.
Notes
- Use a gentle swirling motion to maintain pockets of cinnamon sugar for varied texture.
- The glaze can be adjusted by adding more milk if too thick to pour evenly.
- Optional chopped pecans can be added to the cinnamon and brown sugar layer for a crunchy texture.
- Serve warm or at room temperature according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 46mg | 2% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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