Honey Bun Cake II

Honey Bun Cake II


"Very tasty cinnamon cake. Freezes beautifully. May be made into 2- 8 inch square pans. Enjoy one now. Freeze other for later."


{{adjustedServings}} servings 312 cals
Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour one 13x9 inch cake pan.
  2. Beat eggs and white sugar together. Stir in the sour cream, oil, and cake mix, beat well.
  3. Mix the raisins, chopped nuts, light brown sugar, and ground cinnamon together.
  4. Pour 1/2 of the cake batter into the prepared pan. Top with all of the raisin mixture then pour the remaining cake batter over the top.
  5. Bake at 300 degrees F (150 degrees C) for 45 to 55 minutes. Let cake cool slightly then spread icing over top.
  6. To Make Icing: Mix the confectioner's sugar, butter or margarine, and milk together. Blend until smooth and spread over warm cake.
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  1. 34 Ratings


I lost this recipe when we moved & am so glad to find it again. I made the cake this morning for my husband's office & here's what he said--"I had 2 pieces & others had several--it was very very...

Great! Although, I did omit the raisins & nuts. I did use 8 oz. of sour cream & you may want to reduce the brown sugar a bit. It is for the sweet tooth but it is Wonderful!

This cake had a nice flavor and the convenience of a mix. We enjoyed it, but I made it in a tube pan and there was WAY too much struesel filling. Maybe a sheet pan can hold all of that but it se...