TOP Reviews:
I made two small changes; I used melted butter instead of vegetable oil (I made fried chicken today, I didn’t have enough oil for the cake) and I subtracted two teaspoons of water and added a teaspoon each of pure vanilla extract and almond extract. I baked this cake in a glass 9×13 baking pan–my cake was done at 32 minutes.
This is one of the BEST cakes I’ve ever made. The texture of this cake is almost like a lighter version of a pound cake. My husband said this reminds him of Snickerdoodles. Absolutely DELICIOUS. This recipe’s a keeper.
I normally don’t try recipes without a large number of reviews. I tried this one because I had all the ingredients on hand and was in a pinch. I followed the recipe exactly as it is written, and it is fantastic!
The cake turns out dense and very moist; it looks, smells, and tastes like a honeybun. I served this as an after-dinner dessert, but it could easily work with breakfast as well. A very simple recipe that I will make over and over again.
This cake was awesome. My guys devoured this in two days. It’s so yummy. 5 star recipe!! One thing to note it’s not the same texture as a honeybun which is good for me.
So delicious and the icing really does make it taste like a honeybun. I made this in 2 – 8×8 pans so that I could give one away. The other family enjoyed this as much as my family did.
The recipe calls for an (18.25 oz.) boxed cake mix. The boxes now days are (16.5 oz.) so I added 1/3 cup white flour to the mix to make up the difference. It did not alter the taste of the cake but made up the difference in the (1.75 oz.) that are now missing from store-bought cake mixes. I’ve tried this method with other cakes and have always had good luck in doing so.
Ingredients
- 1 box yellow cake mix
- 8-ounce tub sour cream
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Ingredients
- 1 box yellow cake mix
- 8-ounce tub sour cream
- 4 eggs
- 3/4 c. vegetable oil
- 1 c brown sugar
- 1 Tbsp ground cinnamon
- 2 c. powdered sugar
- 4 Tbsp. milk
- 1 Tbsp. vanilla
Directions
- Preheat oven to 325. Prepare 9 x 13 pan.
- In a large mixing bowl, combine cake mix, eggs, oil, and sour cream.
- Stir by hand until large lumps are gone. There will still be some lumps but that’s ok.
- Pour half the batter into the pan.
- Now, in a medium bowl. Take your brown sugar and cinnamon and combine.
- Mix up your brown sugar and cinnamon really well.
- Sprinkle the brown sugar mixture all over the batter in the cake pan.
- Don’t do what I did below. Be sure to get that cinnamon mixture all the way to the edge of the pan.
- Now carefully spread the other half of the batter on top.
- Don’t be afraid, it’s gonna get really uncomfortable.
- All the batter and stuff are gonna get all mixed together and you’re gonna think you are doing it all wrong.
- But don’t worry about how it looks. Trust me.
- Once it’s all spread around, take a butter knife and twirl it all through the batter, so it gets all swirly and stuff.
- Bake for 40 minutes or until a toothpick comes out clean.
- Just when it’s about done baking, mix together your powdered sugar, vanilla, and milk.
- I always use a fork to be sure all the little clumps get broken up.
- Once the cake comes out of the oven, waste no time at all.
- Pour this powdered sugar mixture over the warm cake.
- Now sit back and wait for the wonderful crackle to appear.
- Oh, that honey bun topping… Try your hardest to wait about 15 minutes before you cut into her.
- I know it’s gonna be hard waiting, especially if you have a nice cup of coffee sitting there.
- But once it’s time, close your eyes, and see if it takes you back to your Honey Bun days.
- And if you don’t have any Honey Bun memories, then start those memories today, right now.
From: allrecipes.com