HONEYBUN CAKE
Honey Bun Cake is a super moist cake swirled with cinnamon and sugar and covered in a vanilla glaze. It tastes like a cinnamon roll, but in cake form! This is a tried and true recipe!
Today, i'm sharing certainly one of my own family’s favored cake recipes with you. We were making this recipe for years and it’s virtually a tried and true recipe.
While my mom first gave me this recipe, I put it aside and didn’t assume lots about it. After she had given it to me, I remember her speaking about it several instances and that she was making it again.
I didn’t understand why they liked it so much, because it didn’t sound that special to me. Then, one afternoon, we have been over at her residence having lunch or a BBQ or something? I truly don’t even don't forget what we had been consuming. however, she had this Honeybun Cake for dessert. I keep in mind tasting it and i think my jaw might have dropped to the ground.
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| HONEYBUN CAKE |
I didn’t understand why they liked it so much, because it didn’t sound that special to me. Then, one afternoon, we have been over at her residence having lunch or a BBQ or something? I truly don’t even don't forget what we had been consuming. however, she had this Honeybun Cake for dessert. I keep in mind tasting it and i think my jaw might have dropped to the ground.
INGREDIENTS:
- 1 (15.25 oz.) box yellow cake mix
- ¾ c. canola or vegetable oil
- 4 large eggs
- 1 c. sour cream
- 2 tsp. cinnamon
- 1 c. light brown sugar, packed
- Glaze:
- 2 c. powdered sugar
- 2 tsp. vanilla
- 1-2 Tbl. milk
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 ⅓ cup of chopped pecans to the brown sugar and cinnamon mixture if you would like.
