This is a great treat to take to a brunch or serve for breakfast on a rainy Saturday. This Cake Mix Doctor recipe is a cross between a coffee cake and a honey bun. And by starting with a cake mix, it is super easy!HONEY BUN CAKE
Recipe Notes
Suggested baking time is 38-40 minutes. My oven only took 30. This recipe calls for 1/2 c. finely-chopped pecans (optional), but I don't like nuts in my cakes so I left them out.
You can store this cake, covered in plastic wrap, at room temperature for up to one week. If frozen, the cake will keep for up to six months. To freeze, wrap in aluminum foil before freezing. Thaw overnight on your kitchen counter before serving.
You can store this cake, covered in plastic wrap, at room temperature for up to one week. If frozen, the cake will keep for up to six months. To freeze, wrap in aluminum foil before freezing. Thaw overnight on your kitchen counter before serving.
Ingredients
- 1 package plain yellow cake mix (I used Pillsbury Golden Butter Recipe)
- 1 c. sour cream
- 3/4 c. vegetable oil (canola, corn, safflower, soybean, or sunflower - I used canola)
- 4 large eggs
- 1/3 c. honey
- 1/3 c. packed light brown sugar
- 1 tbsp. cinnamon
- 1/2 c. finely-chopped pecans (optional)
- 2 c. confectioner's sugar, sifted
- 1/3 c. milk
- 1 tsp. pure vanilla extract
1. Heat oven to 350 degrees.
2. Lightly grease a 9x13 baking pan with cooking spray, set aside.
3. Combine cake mix, sour cream, eggs, and oil with an electric mixer for 1 minute on low speed. Scrape down sides of the bowl and continue blending on medium for 2 minutes more. The batter should look thick and well-blended.
4. Pour batter into the prepared pan, smoothing with a rubber spatula.
5. Drizzle honey over the top of the cake, then sprinkle brown sugar, cinnamon, and pecans (optional) over the honey. With a dinner knife, swirl through to blend slightly.
6. Bake until golden brown on the center rack of the oven, approximately 38-40 minutes. (Mine took 30 minutes, so watch your cake for the last few minutes closely!) Let cool on a wire rack while the glaze is prepared.
7. Prepare glaze: Mix confectioner's sugar, milk, and vanilla in a small mixing bowl with a wire whisk. Stir until mixture is well-combined.
8. Pour glaze over the top of the hot cake in the pan, spreading to the sides of the cake with a spoon.
9. Allow the cake to cool for 20 minutes more before serving. Cut into 20 squares and serve warm.
2. Lightly grease a 9x13 baking pan with cooking spray, set aside.
3. Combine cake mix, sour cream, eggs, and oil with an electric mixer for 1 minute on low speed. Scrape down sides of the bowl and continue blending on medium for 2 minutes more. The batter should look thick and well-blended.
4. Pour batter into the prepared pan, smoothing with a rubber spatula.
5. Drizzle honey over the top of the cake, then sprinkle brown sugar, cinnamon, and pecans (optional) over the honey. With a dinner knife, swirl through to blend slightly.
6. Bake until golden brown on the center rack of the oven, approximately 38-40 minutes. (Mine took 30 minutes, so watch your cake for the last few minutes closely!) Let cool on a wire rack while the glaze is prepared.
7. Prepare glaze: Mix confectioner's sugar, milk, and vanilla in a small mixing bowl with a wire whisk. Stir until mixture is well-combined.
8. Pour glaze over the top of the hot cake in the pan, spreading to the sides of the cake with a spoon.
9. Allow the cake to cool for 20 minutes more before serving. Cut into 20 squares and serve warm.
Yum!
ReplyDeleteThis looks and sounds delicious! I'm going to try this next time I bake! :)
ReplyDelete