The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by ALFANN02
Reviewed: Nov. 6, 2009
Very good. More like a cinnamon strusel cake than a honey bun but im not complaining :) Why it would call for an ungreased pan-im not sure. iIt stuck a lil. Next time i will spray my pan.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 5, 2009
This was a huge hit. The lid popped off my cinnamon, so a lot more went in than was supposed to, but didn't hurt it a bit!! I added walnuts because I have a lot to use up, and it got gobbled up at work.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 27, 2009
Very tasty cake. I decreased the oil to 1/2 cup and put half the brown sugar/cinnamon mixture in the middle, half on top before swirling. I omitted the glaze and added chopped walnuts on top. It was delicious! I wouldn't say it really reminded me of a honey bun, though. Maybe with the glaze it would...I guess I'll have to try it again to find out!
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Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA
Living In: Hampton, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 20, 2009
Just baked this cake in a rectangular pan and I'm pleased with it. I only used half of the sugar and it tastes wonderful. I also replaced the sour cream for natural yogurt, just because it's what I had in my fridge. I'm very fond of cinnamon. The reason I gave 4 stars it's because the bottom got too dark and i don't know why...For my taste, it doesn't need icing-I'm thinking that may be with a scoop of ice-cream to top it would be delicious.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 19, 2009
Too sweet for my family's tastes.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 18, 2009
i love this cake i've been making it for several yrs now as far as presentation sometimes i just cut it up in to squares or rounds and stack it creatively on a tray.....i cut the sweetness of the glaze by adding a few tablespoons of orange pineapple juice or freshly squeezed lemon juice ....it's always been a success at gatherings!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 14, 2009
Soooo disappointed! I generously greased and floured my bundt pan and the darn thing stuck and fell in pieces as I tried to get it out. It tastes OK...it was really hard for me to tell when it was done because the knife came out gooey due to the filling so I may have overcooked it a bit. The icing was very unappealing looking and it didn't taste so great, either. I will stick with my fave bundt cake....the irish cream bundt cake!
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Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 1, 2009
I followed the recipe exactly and it turned out great. I did put some of the brown sugar mix into the greased bundt pan before pouring in the batter layer and will continue to do that. I did not use the icing for the cake because it was used for more of a coffee cake. It needs to be warmed up before eating though.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 21, 2009
I made this for my sons and they loved it- said it tastes exactly like their favorite honey buns. I used a bundt pan and needed an additional ten minutes cooking time. Make sure not to get the brown sugar mixture near the outsides of the pan- it makes it stick. I halved the icing and it was still plenty. Thank you for the recipe, Jennifer- my oldest son says he wants this for his birthday cake this year.
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Photo by Citrus_Punch
Home Town: Wilton, Iowa, USA
Living In: Muscatine, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by MssweetTalk
Reviewed: Sep. 20, 2009
This tastes really lovely. The only problem i had which was probably a fault of my own that after the sugessted 40mins baking time the middle was still soft so i put it on the bottom shelf reduced the temperature for another 20min. But everyone loves it oh yeah and i didnt add the full cup of brown sugar i thought it would be tooo sweet
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Cooking Level: Beginning

Living In: Hackney, Greater London, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 17, 2009
I made this for company and had to send the recipe to all! It was very easy and I couldn't believe the taste! I am not normally a dessert person, but I really wanted another piece of this!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 14, 2009
A little too sweet for my taste. I would make it again, but would cut the brown sugar in half.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 8, 2009
Too sweet for me, but the kids loved it and it did taste like honey buns!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by lace
Reviewed: Aug. 30, 2009
This cake is AMAZING!!! It is now my new favorite cake. So good and so irresistible! I baked mine in a bundt pan for 45 minutes. I also added some of the cinnamon/sugar mixture in the pan before pouring the batter. When using a bundt pan, you can half the icing recipe. I poured a majority of the excess in the middle whole, but it was still a ton. Everyone loved this cake!! It definitely tastes like a mixture of honey bun and cinnamon roll! YUM!!
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Photo by lace

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA
Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 29, 2009
I made a mistake by cooking it in a tube pan without adjusting the time. So it fell. We end up tasting it and it had a decent flavor. I'm just bummed that I screwed it up.
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Photo by ASERGEANTSWIFE

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 29, 2009
I didn't care for it but the company seemed to like it. Need to find a different glaze for it if I make it again. But thank you.
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Photo by Melanie2008

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 19, 2009
Had high hopes for this cake. Did not really enjoy it and probably would not make again. Had a not-so-good after taste..Not sure if it was the oil or what, but definitely not enjoyable.
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Photo by Nancy

Cooking Level: Beginning

Living In: Naples, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 12, 2009
very good. Took it to work for the staff.
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Photo by myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA
Living In: Key West, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 3, 2009
I cut the icing in 1/2 for a bundt pan. The bundt size took 50-53 minutes to bake. I sprayed it well and let cool slightly before flipping it out. Cool before icing.
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Photo by Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA
Living In: Jonestown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 2, 2009
I made mine in a loaf pan (which turned out great after 45-50 mins). Everyone that tried this cake loved it. I cut back on the brown sugar, which I now wish I hadn't, because it wasn't sweet enough for me. Next time I will do a better job swirling my brown sugar mixture in :)
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