Honey Bun Cake

photo from allrecipes.com
All Time Thomas Family Favorite!


This recipe seems very simple and easy to resist but as anyone who has ever tried it can tell you it sucks you into a delightful addiction until the whole cake pan is empty!
It's perfect for breakfast or as an easy potluck dessert or well anytime!
I promise rave reviews from whomever you share it with.
Also nice is most of us have all the ingredients on hand, nothing special to buy.
HONEY BUN CAKE

1 box yellow cake mix
4 eggs
3/4 c. cooking oil
2/3 c. water
1 c. sour cream
1 c. brown sugar
3 tsp. cinnamon

Mix cake mix, eggs, oil, water and sour cream. In separate bowl mix brown sugar and cinnamon. Pour half of batter in pan, sprinkle half of sugar mixture over batter and swirl it in. Pour remaining batter in pan and sprinkle rest of sugar mixture in and swirl it in. Bake in 9x13 inch cake pan at 325°F. for 40 minutes or until cake tests done.

GLAZE FOR HONEY BUN CAKE:

4 tbsp. milk
2 c. confectioners' sugar
1 tsp. vanilla

Combine together and pour over hot cake.

3 comments:

  1. Hello...do you have an alternative for whole ingredients instead of using a cake "mix"? thanks!

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    Replies
    1. Hey Dawn, sorry for the delay in responding! I have a master cake mix recipe, that makes a large batch of from scratch mix that I divide into ziplock bags so I usually have about 3 "packages" of cake mix ready at all times. I have been meaning to post the recipe and will do that! In the mean time here is my bulk mix: 10 cups flour, 6 1/2 cups sugar, 1 cup cornstarch, 5 Tablespoons baking Powder 1 Tablespoon salt, 1 1/2 cups vegetable shortening. Mix dry ingredients , then with a pastry blender or heavy duty mixer, blend the shortening until the mixture resembles corn meal in texture. Store in one large air tight container, or divide by putting 5 cups each into gallon sized storage bags. For the honey bun cake: Drop the oil in the recipe above, but keep the egg, water and sour cream the same. For making a regular cake (Not the honey bun cake): Mix 5 cups mix with 1 1/2 cups milk, 3 eggs, and 1 tsp. vanilla. Beat wtih mixer till very well mixed and the batter is very creamy. THen bake in greased pan 9x13 or 2 8 ich rounds 350° 35-40 min. (For a White cake, use egg whites only =no yokes) I'll turn this into a full post soon. Email me at tipgardenblog@hotmail.com or thru the message box on teh top right of screen with any questions I can help with!
      Jan

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    2. ha, i just re read teh above and it looks like 28 inch round cake pans! I should have written it as two 8-9 inch round cake pans (ok or bundt pans are fine too of course... oh or cupcakes (I'd guess around 24?)...

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