HONEY BUN COFFEE CAKE

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Honey Bun Cake is a super moist cake swirled with cinnamon and sugar and covered in a vanilla glaze. It tastes like a cinnamon roll, but in cake form! This is a tried and true recipe!

Hi, it’s Jenn, from Eat Cake For Dinner. Today, I am sharing one of my family’s favorite cake recipes with you. We have been making this recipe for years and it’s definitely a tried and true recipe.

When my mom first gave me this recipe, I put it aside and didn’t think much about it. After she had given it to me, I remember her talking about it several times and that she was making it AGAIN. I didn’t understand why they liked it so much, because it didn’t sound that special to me. Then, one afternoon, we were over at her house having lunch or a BBQ or something? I honestly don’t even remember what we were eating. However, she had this Honeybun Cake for dessert. I remember tasting it and I think my jaw might have dropped to the floor. OMG – WHY DIDN’T YOU TELL ME THIS CAKE WAS SO GOOD????

Now, I love anything with cinnamon. I love cinnamon so much that I buy it in the bulk section. This cake reminds me of a CINNAMON ROLL, but in cake form. You have a super moist cake, swirled with cinnamon and sugar and a gooey glaze on top! It is amazing warm, right out of the oven and it is amazing at room temperature.

Ingredients:
1 box yellow cake mix
8 ounce tub sour cream
4 eggs
3/4 c. vegetable oil
1 c brown sugar
1 Tbsp ground cinnamon
2 c. powdered sugar
4 Tbsp. milk
1 Tbsp. vanilla

Directions:

Preheat oven to 325. Prepare 9 x 13 pan.
In large mixing bowl, combine cake mix, eggs, oil, and sour cream.
Stir by hand until large lumps are gone. There will still be some lumps but that’s ok.
Pour half the batter into the pan.
Now, in a medium bowl. Take your brown sugar and cinnamon and combine.
Mix up your brown sugar and cinnamon really well.
Sprinkle the brown sugar mixture all over the batter in the cake pan.
Don’t do what I did below. Be sure to get that cinnamon mixture all the way to the edge of the pan.
Now carefully spread the other half of the batter on top.
Don’t be afraid, it’s gonna get really uncomfortable.
All the batter and stuff is gonna get all mixed together and you’re gonna think you are doing it all wrong.
But don’t worry how it looks. Trust me.
Once it’s all spread around, take a butter knife and twirl it all through the batter, so it gets all swirly and stuff.
Bake for 40 minutes or until a toothpick comes out clean.
Just when it’s about done baking, mix together your powdered sugar, vanilla and milk.
I always use a fork to be sure all the little clumps get broken up.
Once the cake comes out of the oven, waste no time at all.
Pour this powdered sugar mixture over the warm cake.
Now sit back and wait for the wonderful crackle to appear.
Oh that honey bun topping.
Try your hardest to wait about 15 minutes before you cut into her.
I know it’s gonna be hard waiting, especially if you have a nice cup of coffee sitting there.
But once it’s time, close your eyes, and see if it takes you back to your Honey Bun days.
And if you don’t have any Honey Bun memories, then start those memories today, right now.

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