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Michelle's Honeybun Cake

By: Michelle B. Pelphrey

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

Rate/Review | Read Reviews (16)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 9x13-inch cake

Ingredients

1 (18.25 ounce) box yellow cake mix
4 eggs
1 (8 ounce) carton sour cream
3/4 cup vegetable oil
1/2 cup water
1 cup brown sugar
1/2 teaspoon ground cinnamon
2 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract

Directions

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.