Michelle's Honeybun Cake

Michelle's Honeybun Cake

M.B.P

"If you love honeybuns, then you'll love this cake. It's literally a giant honeybun."
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Ingredients

1 h 25 m servings 394 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  2. 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.
  3. 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.
  4. 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.

Reviews

Read all reviews 56
  1. 62 Ratings

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Most helpful positive review

I made two small changes; I used melted butter instead of vegetable oil (I made fried chicken today, I didn't have enough oil for the cake) and I subtracted two teaspoons of water and added a te...

Most helpful critical review

This was just ok for me. Too sweet.

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I made two small changes; I used melted butter instead of vegetable oil (I made fried chicken today, I didn't have enough oil for the cake) and I subtracted two teaspoons of water and added a te...

I normally don't try recipes without a large number of reviews. I tried this one because I had all the ingredients on hand and was in a pinch. I followed the recipe exactly as it is written, a...

This cake was awesome. My guys devoured this in two days. It's so yummy. 5 star recipe!! One thing to note it's not the same texture as a honeybun which is good for me.

So delicious and the icing really does make it taste like a honeybun. I made this in 2 – 8x8 pans so that I could give one away. The other family enjoyed this as much as my family did. The re...

Wow. I had a box of yellow butter recipe cake mix I needed to use and came across this recipe. I did not have high hopes since it was the butter recipe kind of mix and i only had fat free sour...

My mom has been making this for years. It is my husband's favorite. Very easy to make. Don't change a thing in the recipe!!

Yummy!

This is so easy and always a hit! Thank you Michelle.

This was just ok for me. Too sweet.

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