Michelle's Honeybun Cake

Michelle's Honeybun Cake

40 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 25 m
M.B.P
Recipe by  M.B.P

“If you love honeybuns, then you'll love this cake. It's literally a giant honeybun.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  2. In a mixing bowl, whisk together the cake mix, eggs, sour cream, vegetable oil, and water to make a smooth batter. In a separate bowl, stir together the brown sugar with cinnamon. Pour half the cake batter into the prepared baking pan, and sprinkle the brown sugar-cinnamon mixture over the batter. Pour the remaining batter over the cinnamon mixture, and gently swirl the batter a few times with a table knife.
  3. Bake the cake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
  4. Stir the confectioners' sugar, milk, and vanilla extract together in a bowl to make a smooth, runny icing. Pour the icing over the cake while it's still hot; allow to cool before serving.

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Reviews (40)

Rate This Recipe
Sarah Jo
32

Sarah Jo

I made two small changes; I used melted butter instead of vegetable oil (I made fried chicken today, I didn't have enough oil for the cake) and I subtracted two teaspoons of water and added a teaspoon each of pure vanilla extract and almond extract. I baked this cake in a glass 9x13 baking pan--my cake was done at 32 minutes. This is one of the BEST cakes I've ever made. The texture of this cake is almost like a lighter version of a pound cake. My husband said this reminds him of Snickerdoodles. Absolutely DELICIOUS. This recipe's a keeper.

G
17

G

I normally don't try recipes without a large number of reviews. I tried this one because I had all the ingredients on hand and was in a pinch. I followed the recipe exactly as it is written, and it is fantastic! The cake turns out dense and very moist; it looks, smells, and tastes like a honeybun. I served this as an after dinner dessert, but it could easily work with breakfast as well. Very simple recipe that I will make over and over again.

FrackFamily5
12

FrackFamily5

This cake was awesome. My guys devoured this in two days. It's so yummy. 5 star recipe!! One thing to note it's not the same texture as a honeybun which is good for me.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 394 cal
  • 20%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 55.3 g
  • 18%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

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Honey Bun Cake I

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