Tuesday, July 19, 2011

Honey Bun Cake

I loved the name and love how easy and really tasty this cake is!!  Another winner found over at "The Country Cook" a great Blog of really super recipes click HERE to visit.

Honey Bun Cake 

1 Box (18.25 oz box) Yellow cake mix
1 C Sour Cream
4 Eggs, room temp
3/4 C Vegetable Oil
1 C Brown Sugar
2 Teas Cinnamon
2 C Icing Sugar
4 to 6 Tbls Milk
1 Teas Vanilla Extract

Preheat oven to 350 degrees
In a medium bowl, combine cake mix, sour cream, eggs and oil and mix until well-incorporated. 
It is okay if it is lumpy.
In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.
Pour half the batter into a well greased 13x9 pan, spreading the batter out to the sides in a thin layer.  Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter (it looks like a lot, but it will pay off).  Pour the rest of the batter on top, and spread until cake is even.  Take a knife (I used a metal skewer) and make swirl patterns through and around the cake in a figure 8 pattern -
Place cake into the oven and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.
While cake is baking, make the glaze.  In a bowl, mix icing sugar, milk and vanilla until glaze is of desired consistency.  I started off with 2 Tbls of milk and added 2 more and got it to the point I wanted it - but if you want thinner glaze add more of the milk.  When the cake comes out of the oven pour the glaze over the warm cake.  You may have to pick up the cake and tilt it to spread the glaze evenly.  Let cake sit for a few minutes so the glaze can set and serve warm or at room temp.  It is very good warm and slices can be reheated for a few seconds in the microwave.


  1. Thanks for the recipe Edgar. Do you know what's the best egg replacement? I use milk or buttermilk. Any alternative? I have used flaxseed powder for some of my recipes. But I feel it gives out a nutty flavour to the dish.
    Any suggestions?

  2. It turned out gorgeous Edgar!! To answer Akila's question, you could use a part milk, part oil mixture but this recipe uses a lot of eggs so you will not get it like the original recipe when you substitute. I've often hear of using tofu or soya powder to substitute.
    A lot of my readers swear by Ener-G. It is a product that seems to come up time and time again. I'm told it can be found at most health food stores or bigger chain stores. Hope that helps!

  3. This looks so great! I've pinned it.

  4. My dad died 4 years ago and this was his favorite cake. I have very fond memories of making it for him. Thanks for bringing back these fond memories.