I love the smell of honey buns in the morning. I occasionally buy a box of Little Debbie honey buns. They're delicious and I can throw them in my lunch bag for a quick breakfast at work. This recipe for honey bun cake has been around for a while and I finally got around to making it recently. I love recipes that serve as both breakfast and dessert. This cake would be perfect to serve a crowd at an early morning meeting. Just serve with some freshly brewed coffee and a fruit tray. This recipe is from Gooseberry Patch's Homemade Christmas, copyright 2010.
Honey Bun Cake
18-1/2 oz. pkg. yellow cake mix
3/4 c. oil
4 eggs, beaten
8-oz. sour cream
1 c. brown sugar, packed
1 tbsp. cinnamon
2 c. powdered sugar
1 tbsp. vanilla extract
1/4 c. milk
Stir dry cake mix, oil, eggs and sour cream together until well mixed. Pour batter into a greased 13"x9" baking pan; set aside. Mix together brown sugar and cinnamon. Sprinkle mixture over batter; swirl into batter with a table knife. Bake at 325 degrees for 40 minutes. Whisk together remaining ingredients; pour onto cake while still warm. Serves 12.
I started out with a butter recipe cake mix.
Add the oil.
Beat the eggs in a separate bowl and add to the cake mixture.
Finally, add one cup of sour cream and stir the batter together until well blended.
Pour into a greased 9"x13" baking pan.
The topping ingredients: brown sugar and cinnamon.
Sprinkle on top of the batter.
Swirl, swirl, twist and twirl...jump up and down like a flying squirrel...
Bake at 325 degrees for approximately 40 minutes. I start checking for doneness at 30 minutes. While the cake is baking, prepare the glaze. Spread the glaze on while the cake is still warm.
Breakfast and dessert are covered...
Share your dessert recipes at my linky party, Sweet Indulgences Sunday.