Honey Bun Cake
Submitted by hart26rn
Honey Bun Cake starts with a yellow cake mix enriched with sour cream, layered with a brown sugar, cinnamon, and pecan swirl, then glazed while warm. A potluck favorite that tastes scratch-made.
YIELD
1 cakePREP
25 minCOOK
35 minREADY
60 minThe sour cream is the move here. Stirred into a yellow cake mix batter along with eggs, oil, and water, it makes the crumb tender and slightly tangy in a way that box cake alone can’t manage.
The batter goes into a 13×9 pan in two layers, with a brown sugar, cinnamon, and pecan mixture scattered between them and swirled through with a knife. It bakes up looking like a giant cinnamon roll sliced open, and the powdered sugar glaze drizzled on while still warm soaks into the cracks.
The kind of cake that gets passed around at potlucks until the pan is empty and someone asks for the recipe.
Kitchen Tips
- Swirl gently with a knife in a figure-eight pattern. Over-swirling blends the layers into a muddy middle instead of a defined ribbon.
- Glaze the cake while it’s still warm so the glaze melts slightly into the top and doesn’t sit as a hard shell.
- The sour cream keeps this moist for two to three days, making it a good make-ahead for a crowd.
Ingredients
Directions
Combine first 5 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth.
Set aside.
Combine brown sugar, cinnamon, and pecans; Set aside.
Pour half of batter in a greased and floured 13×9×2 baking pan.
Sprinkle half of sugar mixture over batter.
Repeat procedure.
Gently swirl batter with a knife.
Bake at 350℉ (180℃) for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven.
Drizzle glaze over cake, and cool.
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