This Honey Bun Cake is a melt in your mouth delight! And I really mean MELT IN YOUR MOUTH! I have some super good new too! It all starts with a cake mix! I KNOW! Awesome huh?
Do you remember Honey Buns from Hostess? They are hard to find now (for me anyway). Sometimes I can find them at quickie marts. Anyway, they were and still are my all time FAVORITE Hostess treat! So it stands to reason that they were also my sons favorite. So when I came across this Honey Bun Cake recipe from Chocolate, Chocolate and More I was excited to make it for not just me but my son too! Now, I did try to think of ways to change the recipe up a bit but then it wouldn’t be a Honey Bun Cake! It would be something other then what I was craving. So, I decided to leave good enough alone and I am so glad I did!
This Honey Bun Cake is a melt in your mouth delight! And I really mean MELT IN YOUR MOUTH. 🙂
You know one of my favorite ways to make a cake is by starting with a boxed cake mix and adding other ingredients to create something different and that’s exactly what this recipe does. I will be making this cake for my Fall Brunch. I know this cake will knock their socks off! 😉
Are you ready to make this delicious Honey Bun Cake?
For the cake you mix together the boxed cake mix, sour cream, eggs and oil. Add HALF the batter to the pan.
Sprinkle on the brown sugar and cinnamon mixture.
Then add the remaining batter
Hot out of the oven add your glaze. I told you it was awesome! 🙂
For the Cake:
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 (15.25 ounce) box yellow cake mix
- 1 cup sour cream
- 4 large eggs
- 3/4 cup vegetable oil
For the Glaze:
- 2 cups confectioners' sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
For the Cake:
- Preheat oven to 350 degrees.
- Spray a 9x13-inch baking pan with non stick cooking spray and set aside.
- In a medium bowl blend together the brown sugar and cinnamon; set aside.
- In a large mixing bowl beat together the cake mix, sour cream, eggs and oil until combined and fluffy.
- Pour half of the batter into the prepared pan, spread to the edges.
- Sprinkle on top of the batter all of the brown sugar mixture.
- Carefully add the remaining batter over the top of the brown sugar mixture.
- Spread to the edges.
NOTE: Take your time with this step to make sure you get all the brown sugar mixture covered.
- Bake 30 to 35 minutes or until edges pull away from the sides and the cake is golden brown.
For the Glaze:
- While the cake is baking make the glaze.
- In a medium bowl add the sugar, milk and vanilla.
- Whisk until completely combined.
- As soon as the cake comes out of the oven drizzle glaze over the top.
NOTE: If needed use an off set spatula or butter knife to spread the glaze over the cake evenly.
- Serve hot or at room temperature.
NOTE: I cut the cake when it was hot and it kind of fell apart. I would recommend waiting a little before cutting the cake.
This recipe is from Lady Behind The Curtain