I have wanted to make a honey bun cake for a very long time. I got my chance when a new recipe I tried was a complete fail. We were expecting visitors and I was making a coffee cake. The pan size recommended in the recipe was entirely too small so the cake did not bake properly, even though the toothpick test showed it to be done. I really should have known better but when I try a new recipe I expect it to work, someone has tried it, right?
For the record, all my recipes have been tried and when I have issues, I either work it out or share with you the fail. You may remember the semi-fails of my out of this world apple cake or cinnamon nut coffee ring. Both were delicious but… well, check out the posts for yourself. If recipes don’t work for me, I won’t post them on the site. I want visitors to my site to be confident the recipes will turn out.
So, with company coming, I had to act fast and work with what I had on hand. Searching my cookbooks, my very large “to try” file and the internet I was reminded of this cake. While I was looking for a breakfast cake, this honey bun cake could do double duty as dessert. People in my house may or may not have had a piece for breakfast AND dessert. This recipe comes together quickly, with little mess and you probably have everything on hand. It’s a great recipe for a larger group and would be perfect to take into co-workers as a surprise.
- 1 box yellow cake mix
- ⅔ cup vegetable oil
- 4 large eggs
- 1 cup sour cream
- 1 cup packed brown sugar
- ⅓ cup chopped pecans
- 2 teaspoons cinnamon
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F (or 325 degrees F for dark or non-stick pan). Spray 9 x 13" pan with baking spray with flour. Set aside.
- In a small bowl combine the pecans, cinnamon and brown sugar. Set aside. In a large bowl, beat cake mix, oil, eggs and sour cream with mixer on low-speed for 30 seconds then medium speed for 2 minutes, occasionally scraping down sides. Spread half the batter into prepared pan. Sprinkle pecan mixture over batter. Carefully spread remaining batter over pecan mixture.
- Bake 45 to 50 minutes or until deep golden brown. Remove from oven and cool 5 minutes.
- In another small bowl, combine powdered sugar, milk and vanilla. Spread mixture over cake while warm. Cool completely. Store covered.