The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 5, 2009
This recipe was great!! I cooked it and took it to work and my co-workers LOVED it!! It was easy and delicious!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 6, 2009
Easy and delicious cake. Will make again. Increased bake temperature to 350 for 50 minutes. Omitted the raisins and nuts(due to my family's taste). Add cinnamon to icing.
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: Beavercreek, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 18, 2009
Really great recipe! Didn't use the frosting though, I think it would be too sweet for me. Also excluded raisins.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 14, 2009
was ok..a little too sweet but the kids loved it. It also was not the nicest looking cake at the end. I made it into some cupcakes and an eight inch cake. May try it again in a bundt cake pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 20, 2008
I have been using this recipe for several years and everybody that has tasted it just loves it! It is especially good served warm. The only thing that I do differently is to omit the raisins because I don't like them. Also, I use pecans instead of walnuts, again, my preference. Another thing, I don't use quite 2 cups (maybe 1.5 - 1.75 cups) of powdered sugar in the icing because I think it makes it too sweet.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 6, 2008
This is a very delicious cake. I make it everytime i'm involved in a pot luck dinner. Everybody loves it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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Reviewed: Aug. 29, 2007
Great! Although, I did omit the raisins & nuts. I did use 8 oz. of sour cream & you may want to reduce the brown sugar a bit. It is for the sweet tooth but it is Wonderful!
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Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 1, 2007
Wow, this cake was so sweet it made my teeth ache! I will probably never really make this again but if I did I would make it healthier. You definately didn't need extra sugar in the cake batter and too much sugar for the filling. I guess that's what a honey bun tastes like though!
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 14, 2006
I lost this recipe when we moved & am so glad to find it again. I made the cake this morning for my husband's office & here's what he said--"I had 2 pieces & others had several--it was very very good!" Here are the only adjustments I made: cut the white sugar to 1/4 cup, cut the oil to 1/2 cup, added 1/3 cup water; left out the raisins & nuts. Baking temp of 300 seemed to low to me, so I upped it to 325, then to 340. I think the temp & time need adjustment. The icing was great--I added 1/4 t maple flavoring & 1 t vanilla. Thanks for a keeper Suzanne!
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Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 26, 2005
This really tastes like something from a bakery! You can't ask for an easier recipe either. I made this for Easter brunch and it went first and fast. Extremely moist too!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Bolingbrook, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 7, 2004
Very good cake, I've made 20 of these cake so far. We kicked up the temp to 375 degree for 55-60 mninutes. I added 2 tablespoons of bourbon(wild Turkey 101 to the frosting to change the flavor on some of them. you can add Rum or your favorite extract. also taste good with almonds or pecans.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 17, 2004
This was soooooo delicious!! My husband told me not to take any to work. I took some in anyway and they all wanted the recipe. One woman made it and said that she just couldn't stop eating it! I followed the recipe exactly as written.
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Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 20, 2004
I adore this recipe...it's a family favorite with all of our holiday functions. I leave the raisins and the walnuts out of my recipe..but it's scumptious.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 7, 2003
Nothing too special but great for a cake mix cake (I rate over all, unless it's INSANELY simple). Put more batter on the bottom, and less on top; it tends to "rise" right through the crumb mixture. Let this cool before eating or it will crumble in half. I substituted other nuts for walnuts due to allergies, and I used store-bought icing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 27, 2002
Very good, but very gooey.
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Cooking Level: Professional

Home Town: Pittsburgh, Pennsylvania, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 28, 2002
This cake had a nice flavor and the convenience of a mix. We enjoyed it, but I made it in a tube pan and there was WAY too much struesel filling. Maybe a sheet pan can hold all of that but it seemed like an awful lot!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 28, 2001
This is by far the best cake I have ever made. EVERYONE who tried it, loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 19, 2001
This recipe is the best. You will get raves wherever you take it..and there won't be any leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 15, 2001
This cake is even better than the original honey bun cake, and that is saying a lot because the original is to die for.
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