Honey Bun Cake is another one of my family's favorite breakfast treats (and makes many appearances at ladies Bible studies or church breakfasts). I actually started making this recipe before I even had a family, as my college roommate and friend (Jackie) shared it with me our Junior year. It is super easy, super yummy, (should be) super moist, and calls for just a few ingredients-- which I always keep on hand (never know when a coffee cake emergency will arise, and Honey Bun cake can serve as dessert too). Honey Bun Cake tastes just as good the next day (and the day after that) and travels well to pot lucks, showers (baby or bridal), meetings, etc.
Ingredients:
- 1 box of white cake mix
- 4 eggs
- 3/4 C oil (vegetable or canola)
- 8 oz sour cream
- 1 tsp vanilla extract
- 1 C brown sugar
- 3 tsp cinnamon
- powdered sugar frosting to drizzle (powdered sugar, vanilla, milk or water)
Preparation/Cooking Instructions:
- Preheat oven to 325 degrees.
- Mix cake mix, eggs, sour cream, and oil. Pour into greased cake pan or 9 x 13 Pyrex.
- Mix brown sugar and cinnamon. Pour over cake batter (in pan) and swirl with a knife.
- Bake for 35-45 minutes (time will vary so watch it and test with tooth pick like you would a cake).
- Let stand for 5 minutes then drizzle powdered sugar frosting over cake.
Enjoy!
2 comments:
i use a french vanilla cake mix, same next three ingredients. I use a bundt pan and put half the mix and then add the brown sugar and cinnamon in the middle, then pour the rest of the cake mix in the pan. The icing is the same. I will be glad to have this recipe too for when i don't have a french vanilla cake mix!
Thanks for the recipe...it was a hit.
-Katie
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