I’ve been seeing photographs of Honey Bun Cake on Pinterest lately, but every recipe I’ve looked at uses a boxed cake mix. I prefer to make things from scratch whenever feasible, so I decided to make a new version of Honey Bun Cake without using a store-bought cake mix. So, if you’ve been looking for a recipe for Honey Bun Cake that doesn’t call for a store-bought cake mix, I’ve got the recipe for you!
In case you’re curious, Honey Bun Cake has the flavor of a cinnamon roll…like a pretty excellent cinnamon roll…It’s like eating one of the tastiest cinnamon rolls I’ve ever eaten, but in cake form!
I must warn you that the batter is a little thick, and when you spread the top half of the batter on, it may look a little sloppy. I was scared that I was going to ruin it, but as it came out of the oven and I sliced the first piece, I knew everything was fine.
1 package of yellow cake mix
8 oz. tub sour cream
4 eggs
1 cup vegetable oil
1 cup of brown sugar
1 tablespoon ground cinnamon
2 cups of powdered sugar
4 tablespoons milk
1 teaspoon vanilla
Directions
Preheat the oven to 325°F. Make a 9 x 13 pan.
Combine cake mix, eggs, oil, and sour cream in a large mixing basin.
Hand-stir until large chunks are gone. There will still be lumps, but that’s fine.
Half of the batter should be poured into the pan.
Now, in a medium mixing basin. Combine your brown sugar and cinnamon.
Combine the brown sugar and cinnamon well.
Sprinkle the brown sugar mixture over the cake batter in the pan.
Do not repeat what I did below. Make sure the cinnamon mixture reaches all the way to the pan’s edge.
Now, carefully spread the remaining batter on top.
Don’t be frightened; things are about to get really uncomfortable.
All of the batter and other ingredients will be mixed together, and you’ll believe you’re doing everything incorrectly.
But don’t be concerned about how it appears. Believe me.
When it’s all spread out, take a butter knife and spin it through the batter, making it all swirly and things.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
When it’s almost done baking, combine the powdered sugar, vanilla, and milk.
I always use a fork to break up all the small clumps.
When the cake comes out of the oven, don’t spend any time.
Pour the warm cake with the powdered sugar mixture.
Now sit back and wait for that beautiful crackle.
That honey bun topping, though.
Try to wait at least 15 minutes before cutting into her.
I know it’ll be difficult to wait, especially if you have a delicious cup of coffee nearby.
But when the moment comes, close your eyes and see whether it transports you back to your Honey Bun days.
And if you don’t have any Honey Bun memories, start making them right now.
