December 23, 2011

Honeybun Cake

My mom gave me this recipe quite awhile ago and I put it aside and didn't think much about it.  After she had given it to me, I remember her talking about it several times and that she was making it AGAIN.  I didn't understand why they liked it so much, because it didn't sound that special to me.  Then, one afternoon, we were over at her house having lunch or a BBQ or something?  I honestly don't even remember what we were eating?  However, she had this Honeybun Cake for dessert.  I remember tasting it and I think my jaw might have dropped to the floor?  OMG - WHY DIDN'T YOU TELL ME THIS CAKE WAS SO GOOD????  

Now, I love anything with cinnamon.  I love cinnamon so much that I buy it in the bulk section!  This cake reminds me of a CINNAMON ROLL, but in cake form.  You have a super moist cake, swirled with cinnamon and sugar and a gooey glaze on top!  It is amazing warm, right out of the oven and it is amazing at room temperature. 

When I make this for myself, I cut the recipe in half.  That is when my kitchen scale comes in handy.  I just measure my cake mix, use half and save the other half for next time I am craving this cake.  Turns out perfect every time!   

Everyone that I have made this for has declared it one of their new favorites! You should make this for your family on Christmas or on Christmas Eve for a warm bedtime snack! 
Honeybun Cake
adapted from: Sharon H. 

1 yellow cake mix
4 eggs
1 c. sour cream
3/4 c. vegetable oil
1 c. light brown sugar
2 tsp. cinnamon
2 c. powdered sugar
1-2 Tbl. milk
1-2 tsp. vanilla

Combine cake mix, eggs, sour cream and oil until well blended; set aside.  Combine brown sugar and cinnamon in a separate bowl.  Spread half of the cake batter into a 9x13 cake pan.  Sprinkle with half of the brown sugar and cinnamon, covering the entire cake.  Spread the rest of the cake batter over layer and top with remaining sugar and cinnamon.  Use a knife and swirl the batter.  Bake at 325 degrees for 45-50 minutes or until a toothpick comes out clean.  Make the glaze: combine powdered sugar, milk and vanilla until smooth and pour over the hot cake right when it comes out of the oven.  Let set.  Serve warm or at room temperature.  You could add 1/3 cup of chopped pecans to the brown sugar and cinnamon mixture if you would like.  

Jenn's Notes: This cake is one of my favorites.  I prefer it the day it is made, but it still tastes pretty good the next day too.  I am a huge vanilla person, so I add 2 tsp. to the glaze, but feel free to add only 1 tsp.   

40 comments:

  1. I think I might have found my Christmas morning breakfast. I usually make Cinnamon Rolls, but they are so much work. Trying to make things easier this year.

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  2. Sounds devine Jenn. Something else to add to my list. Merry Christmas.

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  3. Yummy this looks good I will for sure need to try it out thanks. And Happy Holidays.

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  4. I am so making this next week. I love anything with cinnamon. Thank you for sharing!

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  5. Wow thank you for my newest go to recipe:) Love it,Deidre~ http://simplysimplisticated4.blogspot.com

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  6. I loved this recipe and your photos look so yummy! So I couldn't wait to try it out for myself. Somehow I don't think I swirled the batter well enough because I got a definite layered look. Regardless how it looked, the taste was wonderful! A perfect recipe for serving in the mornings with coffee or tea.

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  7. @Anita - I am so glad you liked it! I love to hear what people think!

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  8. Hi there, I found you VIA 'creative bloggers party & hop' ...
    hope you can spare a minit to check out my blog and follow ...
    I'm fairly new and truly appreciate EVERY follower I can get
    You can Check me out here;
    http://krystylco.blogspot.com/

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  9. That ooey gooey top looks delicious.

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  10. This looks like it's to die for. Cinnamon, sugar, cake? Could anything be better! LOVE the name of your blog, by the way!

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  11. Yum!! This looks amazing!! I would love for you to share this at my "Best of 2011" link party, along with any other posts you are most proud of from this year, at www.petalstopicots.com.
    ~Kara

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  12. Thanks for linking up to my party! I'm sure everyone will love to see this yummy cake. Happy New Year!
    ~Kara

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  13. This sounds so wonderful!! I can't wait to try it. Happy 2012!!!!

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  14. mmm this looks delicious, have pinned and will be trying in the new year.

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  15. Hi Jenn! Your recipe was one of the top voted links at my "Best of 2011" link party. Make sure to drop by my site tomorrow to see it featured. Congrats!!

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  16. I just tried this cake and it was wonderful! Thanks so much for sharing the recipe.

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  17. @The Pastry Chef - I am so glad you liked it! - Jenn

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  18. Looks good! I will have to try it!

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  19. Has anyone tried substituting some apple sauce for some of the oil to make it a little healthier?

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    1. - I haven't tried applesauce, but I am going to substitute non-fat yogurt for the sour cream next time. I will make sure to come back and update my post to let you know how it turned out. If you try applesauce, let me know how it works!

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  20. I tried greek yogurt (Chobani) and couldn't tell the difference!

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    1. I have some of that in my fridge right now! I think I'm going to try it out tonight. I am so glad to hear that it works. Thanks for letting me know - Jenn

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  21. I made this cake substituting oil with a 50/50 mix of oil and applesauce. I also made a glaze uing 3/4 of a can of sweetened condensed milk, 2 tsp vanilla and about a cup of powdered sugar (it was all I had). While the cake was hot I poked a few holes in it and poured the glaze on.

    Everyone loved it! They are already requesting it again :)

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    1. I am so glad to hear that everyone liked it. Good to know a mix of applesauce and oil works! - Jenn

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  22. I found this recipe yesterday on Pinterest and immediately wanted to taste it. Made it today, it is A-MAAAAAA-ZING!

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    1. I am so glad you thought it was AMAZING! I think so too! - Jenn

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  23. I found this recipe on Pinterest! If you are thinking about making this...DO IT...NOW!! It was AMAZING!! I had to leave it at my parents house so that hubby and I couldn't eat it...very dangerous! lol! I've been thinking of an excuse to make this again and fortunately Friday is my BFF/coworkers Bday and I am going to make TWO and bring to work :)
    Thanks so much for sharing!

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    1. Yay - I am so glad you liked it! I agree it is very dangerous, because it is so stinkin good! - Jenn

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  24. Wonderful cake,Love it !!

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    1. I am so glad you like it! - Jenn

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  25. Love this recipe! I want to have a bite right now!
    I'd love to have you link this up to my Link Party Wednesday Extravaganza, that started today! Here is the link to it http://www.hungrylittlegirl.com/1/post/2012/10/wednesday-extravaganza.html

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  26. NOM! Had to make this right away - also cause I had all the stuff on hand! Delicious! Jenn - if you make half the recipe, what size pan do you use?

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    1. I am so glad you liked it! I have to cut it in half or I WILL eat the whole thing by myself. I have a 8x6-inch glass dish and that is what I use for a half a batch - Jenn.

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  27. Oh my goodness. This is completely drool-worthy. Bookmarked it!

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    1. Trust me - it is totally drool-worthy! - Jenn

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  28. This honestly is the best thing ive ever eaten in my life. I tried it a couple years ago and i make it allllll the time. Its the best comfort food.

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    1. I am so glad you like it as much as I do :)

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  29. Finally made this last night and it was awesome! One slight change that I made was to replace the vanilla with a bit of almond extract. My wife and I really like the almond flavor, and it often gets put into recipe's that call for vanilla (e.g. french toast). But that's just our preference. Either way, this is an excellent recipe. Thanks! -Jared

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    1. I LOVE almond extract. Great idea, I will try that next time too!

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