Honey Bun Cake II

Name: Honey Bun Cake II
Yield: 1 -9x13 inch cake
Ingredients: 1 (18.25 ounce) package yellow cake mix; ¾ cup vegetable oil; 4 eggs; ½ cup white sugar; 1 cup sour cream; ½ cup raisins; ½ cup chopped walnuts; 1 cup packed light brown sugar; 2 tablespoons ground cinnamon; 2 cups confectioners' sugar; 2 tablespoons butter; 2 tablespoons milk

Rating: 4.58 stars

38 Ratings
34 Reviews
4 Photos

Very tasty cinnamon cake. Freezes beautifully. May be made into 2- 8 inch square pans. Enjoy one now. Freeze other for later.

By Suzanne Stull

Gallery

Recipe Summary

Servings:

Yield:

1 -9x13 inch cake

Nutrition Info

Directions

Step 1
Preheat oven to 300 degrees F (150 degrees C). Grease and flour one 13x9 inch cake pan.

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Step 2
Beat eggs and white sugar together. Stir in the sour cream, oil, and cake mix, beat well.
Step 3
Mix the raisins, chopped nuts, light brown sugar, and ground cinnamon together.
Step 4
Pour 1/2 of the cake batter into the prepared pan. Top with all of the raisin mixture then pour the remaining cake batter over the top.
Step 5
Bake at 300 degrees F (150 degrees C) for 45 to 55 minutes. Let cake cool slightly then spread icing over top.
Step 6
To Make Icing: Mix the confectioner's sugar, butter or margarine, and milk together. Blend until smooth and spread over warm cake.

Nutrition Facts

Per Serving:

312 calories; protein 2.8g; carbohydrates 43.7g; fat 14.8g; cholesterol 38.3mg; sodium 168.7mg. Full Nutrition

Reviews (34)

Most helpful positive review

GRANNYLOOHOO

07/21/2006

I lost this recipe when we moved & am so glad to find it again. I made the cake this morning for my husband's office & here's what he said--"I had 2 pieces & others had several--it was very very good!" Here are the only adjustments I made: cut the white sugar to 1/4 cup cut the oil to 1/2 cup added 1/3 cup water; left out the raisins & nuts. Baking temp of 300 seemed to low to me so I upped it to 325 then to 340. I think the temp & time need adjustment. The icing was great--I added 1/4 t maple flavoring & 1 t vanilla. Thanks for a keeper Suzanne! Read More

Helpful

(28)

Most helpful critical review

LOSCHIAVO

09/24/2003

This cake had a nice flavor and the convenience of a mix. We enjoyed it but I made it in a tube pan and there was WAY too much struesel filling. Maybe a sheet pan can hold all of that but it seemed like an awful lot! Read More

Helpful

(18)

38 Ratings

5 star values: 26
4 star values: 8
3 star values: 4
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

GRANNYLOOHOO

07/21/2006

Helpful

(28)

JUSTJEN33

08/29/2007

Great! Although I did omit the raisins & nuts. I did use 8 oz. of sour cream & you may want to reduce the brown sugar a bit. It is for the sweet tooth but it is Wonderful! Read More

Helpful

(20)

LOSCHIAVO

09/24/2003

Helpful

(18)

JAYANDAL

04/15/2003

This cake is even better than the original honey bun cake and that is saying a lot because the original is to die for. Read More

Helpful

(15)

TRUMANFARRIS

12/07/2004

Very good cake I've made 20 of these cake so far. We kicked up the temp to 375 degree for 55-60 mninutes. I added 2 tablespoons of bourbon(wild Turkey 101 to the frosting to change the flavor on some of them. you can add Rum or your favorite extract. also taste good with almonds or pecans. Read More

Helpful

(10)

Lori McClaughry Marek

03/26/2005

This really tastes like something from a bakery! You can't ask for an easier recipe either. I made this for Easter brunch and it went first and fast. Extremely moist too! Read More

Helpful

(10)

CAROLP56

11/17/2004

This was soooooo delicious!! My husband told me not to take any to work. I took some in anyway and they all wanted the recipe. One woman made it and said that she just couldn't stop eating it! I followed the recipe exactly as written. Read More

Helpful

(10)

PATRICIAMG

12/23/2002

This is by far the best cake I have ever made. EVERYONE who tried it loved it! Read More

Helpful

(7)

PATRICIA LOWERY

12/23/2002

This recipe is the best. You will get raves wherever you take it..and there won't be any leftovers. Read More

Helpful

(4)

More Reviews

Back to Honey Bun Cake II

All Reviews for Honey Bun Cake II

- of Reviews

Honey Bun Cake II

Servings Per Recipe: 24
Calories: 311.6

% Daily Value *

protein: 6 %

carbohydrates: 14 %

dietary fiber: 3 %

sugars:

fat: 23 %

saturated fat: 18 %

cholesterol: 13 %

vitamin a iu: 3 %

niacin equivalents: 8 %

vitamin b6: 3 %

vitamin c:

folate: 8 %

calcium: 6 %

iron: 4 %

magnesium: 4 %

potassium: 3 %

sodium: 7 %

thiamin: 7 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Honey Bun Cake II

1 of 34

All Reviews

GRANNYLOOHOO

07/21/2006

Helpful

(28)

JUSTJEN33

08/29/2007

Great! Although I did omit the raisins & nuts. I did use 8 oz. of sour cream & you may want to reduce the brown sugar a bit. It is for the sweet tooth but it is Wonderful!

Helpful

(20)

LOSCHIAVO

09/24/2003

Helpful

(18)

JAYANDAL

04/15/2003

This cake is even better than the original honey bun cake and that is saying a lot because the original is to die for.

Helpful

(15)

TRUMANFARRIS

12/07/2004

Helpful

(10)

Lori McClaughry Marek

03/26/2005

This really tastes like something from a bakery! You can't ask for an easier recipe either. I made this for Easter brunch and it went first and fast. Extremely moist too!

Helpful

(10)

CAROLP56

11/17/2004

Helpful

(10)

PATRICIAMG

12/23/2002

This is by far the best cake I have ever made. EVERYONE who tried it loved it!

Helpful

(7)

PATRICIA LOWERY