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

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Beat eggs and white sugar together. Stir in the sour cream, oil, and cake mix, beat well.

  • Mix the raisins, chopped nuts, light brown sugar, and ground cinnamon together.

  • 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.

  • Bake at 300 degrees F (150 degrees C) for 45 to 55 minutes. Let cake cool slightly then spread icing over top.

  • To Make Icing: Mix the confectioner's sugar, butter or margarine, and milk together. Blend until smooth and spread over warm cake.

Nutrition Facts

311.6 calories; 2.8 g protein; 43.7 g carbohydrates; 38.3 mg cholesterol; 168.7 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(28)

Most helpful critical review

Rating: 3 stars
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
(18)
38 Ratings
  • 5 star values: 26
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
(28)
Rating: 5 stars
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
(28)
Rating: 5 stars
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
(20)
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Rating: 3 stars
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
(18)
Rating: 5 stars
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
(15)
Rating: 5 stars
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
(10)
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Rating: 5 stars
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
(10)
Rating: 5 stars
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
(10)
Rating: 5 stars
12/23/2002
This is by far the best cake I have ever made. EVERYONE who tried it loved it! Read More
(7)
Rating: 5 stars
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
(4)