Honey Bun Cake I Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
• Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
• To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly oil a 9x13-inch baking pan.
• Combine cake mix, sour cream, eggs, and oil in a bowl. Beat with an electric mixer for 3 minutes. Pour half of the batter into the prepared baking pan.
• Mix brown sugar and cinnamon together in a small bowl. Sprinkle over batter in the pan. Carefully pour the remainder of the batter over the cinnamon-sugar layer.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
• Mix confectioners' sugar, milk, and vanilla together in a bowl. Poke holes in the hot cake with a fork and pour sugar mixture over the top of the cake. Let cake cool completely before serving, about 30 minutes.

Steps:

• Add cake mix, oil, eggs, and sour cream to a large mixing bowl.
• Beat with an electric mixer on medium speed until well mixed.
• Spread half of the batter into a greased 13x9 inch baking pan.
• In a smaller bowl, add the brown sugar, pecans, and cinnamon; stir to mix.
• Sprinkle mixture evenly over the batter.
• Spread the remaining batter over the pecan mixture.
• Bake at 350 degrees for about 45 minutes or until golden brown.
• In a bowl, stir the powdered sugar, milk, and vanilla until it is thin enough to spread.
• Take a toothpick and prick the surface of the warm cake several times.
• Spread the sugar glaze over the cake.
• Let cool for 1 hour.

Steps:

• Pre-heat oven to 350 degrees Fahrenheit.
• Combine cake mix,nuts,sugar,eggs, oil and sour cream.
• In a separate bowl mix brown sugar and cinnamon and set aside.
• Pour cake batter into TWO 8x8x2 inch square pan.
• Sprinkle brown sugar and cinnamon mixture over batter and swirl with knife.
• Bake for 30 to 35 minutes or until cake tester comes out clean.
• While cake is baking, mix the powdered sugar, butter and milk. [You may need to add more milk; it should be the consistiency of a thin paste.].
• When cake is done, poke holes in the top with a fork and pour powdered sugar mixture over the top.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
• In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
• Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.

Steps:

• Mix well cake mix, eggs, vegetable oil, water, sour cream.
• In a separate bowl combine sugar, cinnamon (and pecans if used).
• Spray 13x9 pan with Pam spray.
• Pour 1/2 of batter into pan.
• Sprinkle sugar mixture on the batter already in pan.
• Pour rest of batter on top of batter and sugar that are in pan.
• Swirl a knife thru the batter.
• Bake at 350 degrees for 30-35 minutes.
• While cake is warm top with a glaze (mixture of powdered sugar, milk and vanilla).
• Serve and enjoy!

Steps:

• Preheat oven to 350 degrees F.
• Combine cake mix, eggs, oil, water and cream cheese in a mixing bowl; beat on medium speed until smooth.
• Set aside.
• In a small bowl, combine bown sugar, cinnamon and pecans; set aside.
• Pour half the batter into a greased and floured 13X9X2-inch baking dish.
• Sprinkle half the sugar mixture over batter.
• Pour remaining batter in baking dish and sprinkle remaining sugar mixture on top.
• Swirl with a knife.
• Bake for 30-35 minutes or until cake tests done.
• Mix ingredients together for glaze.
• Remove cake from oven and drizzle glaze over cake.
• Cool.

Steps:

• Preheat oven to 300*.
• Mix cake mix, sugar, buttermilk, oil and eggs togehter.
• Pour into a greased and floured 9 X 13 inch dish.
• Mix together brown sugar, cinnamon and nuts.
• Swirl into cake mixture and bake for 1 hour.
• While cake is baking, mix togehter powered sugar, milk and vanilla.
• When cake is cooked and still hot, pour icing over cake.
• This taste best while warm.

Steps:

• Make the cake: Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl.
• Combine 3/4 cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
• Meanwhile, stir together the remaining 1/4 cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely.
• Make the glaze: Whisk the confectioners' sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.

Steps:

• Preheat oven to 300F and lightly grease a 13 x 9" baking pan.
• Mix the first four ingredients together well.
• Pour into prepared pan.
• Combine brown sugar, cinnamon and pecans.
• Swirl into cake batter.
• Bake for 50 to 60 minutes, or until cake tests done.
• Glaze: Mix all ingredients and pour over warm cake.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine cake mix, oil, eggs, and sour cream. Stir by hand for approximately 50 strokes, or until most large lumps are gone. Pour 1/2 of the batter into an ungreased 9x13-inch glass baking dish. Combine brown sugar and cinnamon; sprinkle over batter in the cake pan. Spoon the remaining 1/2 of the batter into the cake pan, covering brown sugar and cinnamon. Swirl batter with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
• To make frosting: In a small bowl, whisk together the confectioners' sugar, milk, and vanilla until smooth.