Honeybun Cake

Honeybun cake is an easy semi-homemade cake that was delicious and you can do all the mixing by hand! It is a perfect dessert or breakfast to share with others! I found this recipe at Tasty Kitchen and had to try it! Instead of making in a 9x13 dish, I split this recipe into two 9x9 dishes. It worked out beautifully and allowed me to send the neighbors a tasty treat, which they claimed to have enjoyed as much as we did!

Honeybun Cake

Ingredients:

1 box yellow cake mix

4 eggs

1 cup sour cream

¾ cups vegetable oil

1 cup light brown sugar

2 teaspoons cinnamon

2 cups powdered sugar

6 Tbsp. milk

1 teaspoon vanilla extract

Preheat the oven to 325 degrees.

By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow; it’s okay if it has some lumps! Set aside.

In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.

Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer (or two 9x9 or two 8x8 if splitting into two dishes).

 Add half of the swirl mixture to the top, covering the entire layer of batter.

Pour the rest of the batter on top, and spread the batter until the cake is even. 

Sprinkle the cake with the rest of the swirl mixture. With a knife, swirl the batter until it looks like above.

Place the cake into the oven and bake for 45-50 minutes, or until an inserted toothpick comes out clean.

For the glaze:

In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. Serve at room temperature.