Honeybun Cake

If you know me even a little bit, then you know that I am infatuated with honey buns.  They are a serious weakness in my book of weaknesses.  If there is a box in my house you will have to wrestle me to get even one out of it.  It is THAT serious.  Seriously.


So when I came across a recipe for honeybun cake on Pinterest, I literally jumped up and down in pure excitement.  My husband thought I was crazy until he saw why I was jumping, and then he understood because my infatuation with honeybuns has been going on for years ~ way before my infatuation with him ever began.  But I digress!


Yes, honeybun cake.  Incredibly easy to make and oh so yummy dancing on my taste buds.  The link where I got the recipe is here.  In my kitchen, I make the recipe as it is the first time and then make my personal adjustments from there.  I did not make any changes to this recipe.  It was absolutely scrumptious the way that it came.  So this Pinterest recipe was a definite success.  I have even made a few and given them away as presents.


Enjoy!!


Honeybun Cake

Ingredients

• 1 box (18.25 Oz. Box) Yellow Cake Mix
• 4 whole Eggs
• 1 cup Sour Cream
• ¾ cups Vegetable Oil
• 1 cup Light Brown Sugar
• 2 teaspoons Cinnamon
• 2 cups Powdered Sugar
• 6 Tablespoons Milk
• 1 teaspoon Vanilla Extract

 Instructions

Preheat your oven to 325 degrees.

By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow; it’s okay if it has some lumps! 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. Don’t be alarmed if it looks like you’re over-saturating the cake—it’ll taste great! 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 until you create a beautiful masterpiece (I always pretend I’m a barista pouring cream into a cappuccino because I’m really nerdy like that).

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.

You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.

My favorite part is the edge of cake around the pan.  The cinnamon just melts in your mouth *Drool*