How To Make Honey Bun Cake

Enjoy the flavor of a deliciously gooey honey bun in a cake by learning how to make a honey bun cake. This cake is perfect for a breakfast treat or dessert for company. Honey Bun cake is quick and easy to make and is the perfect end to any meal.

To make Honey Bun Cake, you will need:

  • 1 box yellow cake mix
  • 2/3 cup vegetable oil
  • 4 eggs
  • 1 cup sour cream
  • 1 cup brown sugar (packed)
  • 1/3 cup pecans (chopped)
  • 2 teaspoons ground cinnamon
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  1. Preheat the oven to 350 degrees. Grease a 13 x 9 inch cake pan and dust with flour.
  2. Add cake mix, oil, eggs, and sour cream to a large bowl, and mix with an electric mixer on low until the cake mix is no longer dry or powdery. Mix on medium for two minutes. Use a rubber spatula to scrap the sides of the bowl as you mix. Pour half the batter into the pan and spread it evenly.

  3. Add brown sugar, pecans, and cinnamon to a small bowl and stir to mix all ingredients. Sprinkle the mixture over the batter in the pan. Spread the other half of the cake mix over the pecan mixture until it is completely covered. Place in a preheated oven and bake for 44 to 48 minutes or until the top of the cake is golden brown.

  4. Add powdered sugar, milk, and vanilla to a small bowl and mix until smooth. The icing mixture should be thin enough to spread.

  5. Remove the cake from the oven and cool until just warm. Use a dinner fork to poke the surface of the cake every two inches across the entire cake. Spread the icing mixture on the cake. Cool the cake for one hour before serving.

Tip:

Chocolate lovers can replace the yellow cake mix with a chocolate cake mix in the honey bun cake recipe. Spread a thin layer of chocolate frosting on top of the cake.

Warning:

Covering the pecan mixture with the remaining cake mix can be challenging. The best method is to drop dollops of batter from a spoon over the pecans and gently smooth the dollops until the pecans are completely covered.

 

Reference:

“Betty Crocker's Cookbook”, Betty Crocker, 1969

 

 

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