Honeybun Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• 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.
• 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.
• 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.

Steps:

• Preheat oven to 325°. In a large bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. , Pour half into a greased 13-in. x 9-in. baking pan. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake until a toothpick comes out clean, 35-40 minutes. Cool on a wire rack., For glaze, combine confectioners' sugar, milk and vanilla until smooth; drizzle over warm cake.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
• Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
• To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
• In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
• Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.

Steps:

• Add cake mix, oil, eggs, and sour cream to a large mixing bowl.
• Beat with an electric mixer on medium speed until well mixed.
• Spread half of the batter into a greased 13x9 inch baking pan.
• In a smaller bowl, add the brown sugar, pecans, and cinnamon; stir to mix.
• Sprinkle mixture evenly over the batter.
• Spread the remaining batter over the pecan mixture.
• Bake at 350 degrees for about 45 minutes or until golden brown.
• In a bowl, stir the powdered sugar, milk, and vanilla until it is thin enough to spread.
• Take a toothpick and prick the surface of the warm cake several times.
• Spread the sugar glaze over the cake.
• Let cool for 1 hour.

Steps:

• Preheat oven to 300F and lightly grease a 13 x 9" baking pan.
• Mix the first four ingredients together well.
• Pour into prepared pan.
• Combine brown sugar, cinnamon and pecans.
• Swirl into cake batter.
• Bake for 50 to 60 minutes, or until cake tests done.
• Glaze: Mix all ingredients and pour over warm cake.