If you love honeybuns, then you'll love this cake. It's literally a giant honeybun.

M.B.P
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

394 calories; 18.3 g total fat; 54 mg cholesterol; 243 mg sodium. 55.3 g carbohydrates; 3.6 g protein; Full Nutrition

Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/25/2012
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. Read More
(74)

Most helpful critical review

Rating: 3 stars
07/01/2013
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. Read More
(4)
108 Ratings
  • 5 star values: 92
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/25/2012
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. Read More
(74)
Rating: 5 stars
07/25/2012
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. Read More
(74)
Rating: 5 stars
01/03/2012
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. Read More
(42)
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Rating: 5 stars
03/07/2013
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. Read More
(18)
Rating: 5 stars
01/30/2012
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. Read More
(15)
Rating: 5 stars
07/30/2012
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! Read More
(10)
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Rating: 5 stars
12/21/2011
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!! Read More
(9)
Rating: 5 stars
02/02/2012
Wonderful! I would add a bit more cinnamon and serving warm is the best. Read More
(4)
Rating: 5 stars
02/19/2012
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! Read More
(4)
Rating: 3 stars
07/01/2013
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. Read More
(4)