This is a quite popular breakfast cake. The availability of a recipe is quite popular too. I have been making this cake for quite some time with the recipe from a Betty Crocker cake mix cookbook. It is also on their website, and on other blogs and sites. You may also see it named cinnamon roll cake (check out the link, great blog!). No matter what, it is a very simple recipe to throw together with very few ingredients. I am going to make it soon with a from scratch cake mix, I just didn’t have a lot of spare time this morning to do so.
Oh, one more note. There are some minor variations to this recipe out there in the foodie world. Betty Crocker says to use 2/3 cup oil, others use 3/4 cup oil and some even use applesauce to replace some or all of the oil. I haven’t done the applesauce method with this cake, but I have with others and it lends a very moist cake. As for the oil, I have used both amounts and haven’t seen any real difference. It is personal preference I guess. Betty also adds half the batter then the brown sugar/cinnamon, then tops with the remaining batter. I think it is easier to swirl it, as the batter is very thick.
Honey Bun Cake
adapted slightly from Betty Crocker
- 1 Yellow cake mix
- 3/4 cup vegetable oil
- 4 eggs
- 8 oz sour cream
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/3 cup chopped pecans (I don’t use)
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
Heat oven to 350°F. Prepare a 9 x 13 pan, or a Bundt pan.
Stir cake mix, oil, eggs and sour cream until well combined. Spread the batter in the pan.
Combine the brown sugar and cinnamon (pecans if using) and sprinkle over the top of the cake. Use a knife to swirl the sugar mixture throughout the batter. Note, the batter is really thick, but the more you swirl, the better your cake.
Bake for 30 minutes or until brown. Remove the cake from the oven and let stand for about 10 minutes before icing. I like to poke holes throughout the cake while warm so the icing can soak into the cake.
For the icing, combine the powdered sugar and milk until smooth. Add more milk or sugar as needed. Add vanilla if desired. (I don’t usually add it). Pour the icing over warm cake and serve.