Honey Bun Cake

Honey Bun Cake

"'I take along recipe cards to hand out when I bring this moist, fluffy cake to school socials,' writes Kathy Mayo from Winston-Salem, North Carolina. 'It always goes quickly.'"
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Ingredients

55 m servings
Serving size has been adjusted!
Original recipe yields 20 servings

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Directions

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  • Prep

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

Footnotes

  • Nutritional Analysis: One serving (1 piece) equals 185 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 198 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews

Read all reviews 41
  1. 46 Ratings

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Most helpful positive review

My son loved this cake! I made it in a 9 x 13 pan and added walnuts also. But it was just wonderful. Everyone that tried just got this big smile on their face and their eyes lit up with that ...

Most helpful critical review

ok but not outstanding, will not make again.

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My son loved this cake! I made it in a 9 x 13 pan and added walnuts also. But it was just wonderful. Everyone that tried just got this big smile on their face and their eyes lit up with that ...

My family loved this cake - especially my 2 year old. I didn't have sour cream so I substituted lowfat vanilla yogurt, which added a great flavor. I will try it with sour cream next time. I al...

I made this in a bundt pan and it came out very pretty. It is very good and easy. I liked it cold. Thanks!

I followed this recipe exactly except I used a bundt pan as others had. It took 10 minutes longer than stated in recipe. My wife said it tasted like a cinnabon. It was pretty good and very easy ...

This was very good, considering there is no oil in the recipe. I liked that it only used egg whites, and the streusel layer really added flavor. I made it in a bundt pan, so it took a bit longer...

Very good - have made it often!

This cake was very good. I didn't have sour cream on hand so I used yoqurt as a substitute and no glaze. It was supermoist. I'll definitely make this one again!

Outstanding! Rather than use the glaze I doubled brown sugar and cinnamon then added in 1/2 stick of melted butter. I used a bundt pan and put in the middle. It ended up sinking to the bottom...

great recipe, the gran kids loved it, will make again

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