Honey Bun Cake
This cake is a sweet treat that tastes just like its name suggests - like a honey bun! It has been served to hundreds of people, and everyone has said how much they liked it. It is not for those watching their weight, but it tastes wonderful if served with a small scoop of vanilla ice cream.
This cake is a sweet treat that tastes just like its name suggests - like a honey bun! It has been served to hundreds of people, and everyone has said how much they liked it. It is not for those watching their weight, but it tastes wonderful if served with a small scoop of vanilla ice cream.
- Carbohydrate 911.866921848411 g
- Cholesterol 25.6 mg
- Fat 129.439280157747 g
- Fiber 4.1417998893845 g
- Protein 18.9977800013195 g
- Saturated Fat 12.9533012618223 g
- Serving Size 1 1 - 9x13 inch cake (1581g)
- Sodium 668.09400017374 mg
- Sugar 907.725121959026 g
- Trans Fat 1.98054025197689 g
- Calories 4786 calories
Step-by-step
- 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.
Should the glaze go on while the cake is piping hot or after it cools? Mixing the simple sugar glaze while the cake bakes saves time and ensures the warm crumb absorbs the topping immediately upon exiting the oven. Glass 9x13-inch baking dishes retain heat longer than thin metal pans, so set your timer for 40 minutes at 325°F and prepare your whisking bowl in advance.
Sequencing and Efficiency
Prep the cinnamon-sugar swirl before mixing wet ingredients to avoid batter sitting idle. Staggering tasks prevents wasted energy and keeps active preparation efficient. Whisk the glaze while the baking dish is in the oven, keeping it ready for immediate pouring.
Judging Doneness Without Special Tools
Check the center with a wooden toothpick or paring knife instead of an expensive probe thermometer. Clean wood with no wet batter indicates the cake structure has set completely. Glaze the cake immediately while hot to form a crisp topping, then store covered at room temperature for up to three days.
