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 9x13 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 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 9x13 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. Very simple recipe that I will make over and over again.
So delicious and the icing really does make it taste like a honeybun. I made this in 2 – 8x8 pans so that I could give one away. The other family enjoyed this as much as my family did. The recipe calls for a (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. Thanks Michelle for sharing your cake recipe, it is a keeper.
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.
Wow. I had a box of yellow butter recipe cake mix I needed to use and came across this recipe. I did not have high hopes since it was the butter recipe kind of mix and i only had fat free sour cream. Also it just doens't look like a very exciting cake. I tried a piece shortly after I poured the icing on- it was not very good at all so I put it in the fridge thinking it might be better cold. A few hours later I tried a small piece and could not stop! Hubs even LOVED it and he is usually a strict peanut butter/chocolate dessert lover. Took some to my parents and they also loved it. Even my 6 year old said "oh my this cake is delicious!" Will definitley make again- maybe with a bit extra cinnamon and I might bake at 325 since I use a non-stick pan. Awesome. You won't be sorry for trying this- except for when your pants don't fit anymore from eating it all!
My mom has been making this for years. It is my husband's favorite. Very easy to make. Don't change a thing in the recipe!!
Wonderful! I would add a bit more cinnamon and serving warm is the best.
I went exactly by the recipe and the instructions were very easy to follow. This cake was a huge hit! The filling was simple and perfect amount. Topping was delicious. This is a great cake to serve for a crowd...cut small pieces because it is sweet. This recipe will go in my "favorites" box! Highly recommend!
This is too sweet for me! What I did differently: I used two eggs and two egg whites instead of 4 whole eggs. I put the batter in cupcake tins instead of a 9 x 13 pan. (The batter rises very little.) I only used about half of the brown sugar mixture and it was still very, very sweet.
