Tastes like a Honey Bun in cake form!! Sweet, rich, decadent, and reminds me of the Honey Buns I used to eat as a kid! Fast and EASY!!
Prep Time10 minutesmins
Cook Time35 minutesmins
Cooling Time2 hourshrs
Total Time2 hourshrs45 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: easy honey bun cake, honey bun cake, honey bun cake recipe
Servings: 12
Calories: 414kcal
Author: Averie Sunshine
Ingredients
one 15.25-ounce box yellow cake mix
4large eggs
1cupsour cream
⅔cupvegetable or canola oil
1cuplight brown sugarpacked
1heaping tablespoon cinnamonor to taste
2cupsconfectioners' sugar
½cupmilkI used whole
one 8-ounce container whipped toppingor as necessary; thawed (I used lite; you may not need the entire container)
Instructions
Preheat oven to 325F. Line a 9x13-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
To a large bowl, add the cake mix, eggs, sour cream, oil, and beat with a handheld electric mixer on high speed until mixed and combined, about 2 to 3 minutes; the batter is thick.
Transfer half the batter to the prepared pan; set remaining batter and pan aside. Tip - Make sure not to add more than half the batter or you will have a hard time with coverage in step 5.
To a medium bowl, add the brown sugar, cinnamon, stir to combine, and evenly sprinkle the cinnamon-sugar over the batter in the pan.
Evenly top with the remaining batter, lightly spreading it with a spatula to completely cover the brown sugar (it doesn't matter if it's not perfect).
Bake for about 35 minutes or until done and a toothpick comes out clean or with a few moist crumbs.
Poke the hot cake all over with a fork to create holes. I probably poked the cake in about 100 places, the more holes the better distributed the milk mixture will be (next step); set cake aside.
To a medium bowl, add the confectioners' sugar, milk, and whisk to combine until smooth and free from lumps; mixture will be thin, this is ok.
Evenly and slowly drizzle the milk mixture over the cake, cover, refrigerate, and allow cake to cool for about 2 hours (or overnight).
Evenly add the whipped topping over the surface of the cake and smooth it lightly with a spatula or knife before serving.
Notes
Storage: Cake will keep airtight in the fridge for up to 5 days.Adapted from Allrecipes.