Honeybun Cake Recipes

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:

• 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 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 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:

• Heat oven to 350 degrees.
• In a large bowl mix the first four ingredients well.
• In a smaller bowl mix the 1 cup brown sugar with the 3 teaspoons cinnamon.
• Pour 1/2 of the batter into a greased 9"x13" pan.
• Sprinkle the cinnamon brown sugar mixture over the top of the batter in the pan.
• Cover with the remaining half of batter.
• Take a knife and swirl it through the batter several times.
• Place in preheated oven and bake for 40 minutes.
• When there is about 10 minutes left for your cake to bake, in a medium sized bowl use a mixer to mix your 2 cups of confectioners sugar, 4 tablespoons milk, and 1 tablespoon vanilla.
• Pour this icing over the cake as soon as it comes out of the oven. (This does not make thick icing, so don't worry over the thin consistency.).

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:

• Set oven to 325 degrees.
• Set oven rack to middle position.
• Grease a Bundt pan.
• In a bowl, sift together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; set aside.
• In a small saucepan bring honey JUST to a boil; remove from heat, and stir in tea and grated lemon peel; set pan aside and cool slightly.
• In a bowl, beat eggs for about 5 minutes, or until thick, pale and frothy.
• Beat in oil and vanilla or brandy (if using).
• Beat in sugar 2 tablespoons at a time until well blended.
• Alternately fold in flour and honey mixture (batter will be fairly thin).
• Add/fold in raisins.
• Pour batter into prepared Bundt pan.
• Bake in center oven for 60-70 mins, or until cake tests done.
• To make glaze: in a small bowl, whisk together, 1/2 cup icing sugar and 4 tsp fresh lemon juice to make a glaze, drizzle over cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• In a mixing bowl, whisk together the cake mix, eggs, sour cream, vegetable oil, and water to make a smooth batter. In a separate bowl, stir together the brown sugar with cinnamon. Pour half the cake batter into the prepared baking pan, and sprinkle the brown sugar-cinnamon mixture over the batter. Pour the remaining batter over the cinnamon mixture, and gently swirl the batter a few times with a table knife.
• Bake the cake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
• Stir the confectioners' sugar, milk, and vanilla extract together in a bowl to make a smooth, runny icing. Pour the icing over the cake while it's still hot; allow to cool before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease a fluted tube pan (such as Bundt®) with 2 tablespoons butter. Add 1/4 cup sugar; shake pan gently until sides are evenly coated with sugar.
• Combine remaining 2/3 cup butter and 1 3/4 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Mix flour, baking powder, and salt together in a bowl. Beat flour mixture into the butter mixture alternately with sour cream, beginning and ending with flour mixture and beating batter well after each addition.
• Mix brown sugar and cinnamon together in a small bowl.
• Pour 1/3 of the batter into the prepared pan. Sprinkle 1/2 of the brown sugar-cinnamon mixture over the batter. Repeat once more. Pour remaining batter on top. Swirl batter with a butter knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 minutes; invert onto a wire rack to cool completely.

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.