honeybun cake

This cake is…DANGEROUS! For two reasons — one, it is extremely easy to make, maybe 15 minutes tops, two, it is so incredibly moist you feel like you could just keep eating, and eating, and then maybe eat a little more. Sadly, I say this from experience. This cake will destroy any ounce of self-control you have. With all that said, however, you should make it. 🙂 It would be especially good for a big gathering of friends, office party, etc… Basically anywhere you can take and other people can devour it for you.


recipe adapted from tastykitchen.com

1 box Yellow Cake Mix

4 eggs

1 c. sour cream

3/4 c. vegetable oil

1 c. brown sugar

2 1/2 tsp. cinnamon

For the Glaze:

2 c. powdered sugar

6 tbls. milk

1 1/2 tsp. vanilla


Preheat your oven to 325 degrees.

Mix the cake mix, eggs, sour cream, and oil until well-incorporated. Then set aside.

In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.

Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the top, covering the entire layer of batter. Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter , really make sure you get all of the cinnamon brown sugar goodness mixed around.

Place the cake into the oven and bake for 45-50 minutes, or until an inserted toothpick comes out clean.

While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. Let the cake sit for a few minutes so the glaze can set and serve warm.


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