CfC Honey Bun Cake

CfC Honey Bun Cake


185475_417659064938539_1193831172_n“Here is the cake we whipped up on the Tucson Morning Blend show.  It’s sweet and cinnamony, using a basic yellow cake mix.  Don’t worry if the filling looks like a lot…it’s what makes this cake so decadent!  This recipe differs from most you can find on the internet in that I like to add cinnamon and honey to the cake batter for extra flavor.  Besides, it IS a HONEY bun cake after all!  Enjoy!”


1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 large eggs
8 ounces (1 cup) sour cream
1 tablespoon ground cinnamon
2 tablespoons honey
2/3 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup honey
2 cups confectioner’s sugar
3-4 tablespoons water
1 teaspoon vanilla
Optional: 1/2 cup finely chopped nuts (walnuts or pecans are great)


Heat oven to 350 degrees F (325 for dark or nonstick pan).  Grease and lightly flour a bundt pan, or spray with baking spray containing flour.  (This can also be made in a 13×9 inch pan.)

In large mixing bowl, combine cake mix, oil, eggs, sour cream, cinnamon and honey.  Stir by hand approximately 50 strokes, or until most large lumps are gone.  If using an electric mixer, beat 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, cinnamon, and nuts (if using); sprinkle over batter in pan.  Drizzle with additional honey in a swirl pattern.  Spoon the other half of the cake batter into the pan, covering the brown sugar mixture.  (Don’t worry if some of it is not covered, it’ll still be delicious!)  You can cut a swirl design into the cake with a butter knife at this point, but it’s not necessary.

Bake in preheated oven 35 to 45 minutes, or until an inserted toothpick comes out with a few crumbs clinging to it.  Cool on a rack at least 10 minutes before inverting cake onto another cooking rack.

Mix the glaze by combining confectioner’s sugar, water, and vanilla until smooth.  Add more sugar for a thicker glaze, or more water for a thinner glaze.  Drizzle the glaze over the cooled cake.  Transfer to serving plate after glaze has set.