Delicious Honey Bun Cake starts with a cake mix and uses ingredients from your pantry and refrigerator. Serve it for breakfast or dessert.
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.
If recipes don’t work for me, I won’t post them on the site. I want visitors to my site to be confident that 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 a mixer on low speed for 30 seconds then medium speed for 2 minutes, occasionally scraping downsides. Spread half the batter into the prepared pan. Sprinkle pecan mixture over batter. Carefully spread the remaining batter over the pecan mixture.
- Bake for 45 to 50 minutes or until deep golden brown. Remove from oven and cool for 5 minutes.
- In another small bowl, combine powdered sugar, milk, and vanilla. Spread mixture over the cake while warm. Cool completely. Store covered.