Happy Monday! I don’t know if a happy Monday exists, but if you make this cake, it will greatly improve your Monday attitude. This recipe is for a cake that has been part of my life since I was a kid. It comes from my childhood best friend and her mom. Where they got it I do not know, but whoever created this masterpiece, thank you. I would request this cake frequently from Mrs. Beth, my friends mom who put up with me on a weekly basis. She gladly gave me the recipe a few years ago, probably because she was tired of baking it for me (seriously I asked her for this cake wayyy too often, I guess my mother skipped the manners lessons).
I cannot even describe to you how delicious this cake is. Essentially it is a moist yellow cake swirled with cinnamon brown sugar and topped with a glaze icing. Sounds basic, right? WRONG! The cinnamon brown sugar swirl becomes caramelized during the baking process, the cake batter stays moist because of the extra add ins, and the glaze is slathered on when the cake is still warm and soaks into each scrumptious bite. I mean, it is heavenly. On my death bed I will request this cake and eat.the.whole.pan.
It’s amazing to me how food can awaken memories we forgot existed. Like somehow when you smell a dish or take the first bite it immediately takes you back to the last time you enjoyed it. This is the magic of this cake. It brings back Saturdays spent with my BFF, church potlucks, and cozy fall nights. A delicious cake and a replenishment of the soul? Sign me up.
My hope is that this cake becomes a staple in your home like it has become in mine. Thank you, Mrs. Beth, for sharing this cake with me so I could have the opportunity to share it with others. You will never know the joy and love it has brought me.
Now on to the recipe!
Just a few tips:
- Make sure to read the directions all the way through before starting (this is true with ANY recipe). I have found myself many-a-time trying to scrape out an egg from a batter because I did not read all the steps.
- I usually make this cake in a 9x13 glass or metal pan but wanted tiny bundt cakes instead. The baking time will be for tiny bundt cakes but if you want to make it in a 9x13 pan (which I suggest) bake for 35-40 minutes.
- The swirling process is KEY in the recipe. It does not have to be perfect and there can be parts you do not swirl.
- Make sure to put the icing on when the cake is still warm. This is veryyyyy important to the final product.
- You must sift the powdered sugar. I repeat, you must sift the powdered sugar. If you skip this step, your icing will be lumpy, and no one likes lumpy icing. If you go rouge and skip this step, you can use a whisk to help remove the lumps.
- Be generous with the icing. This is not a time to only use a little of it.. put every last drop of that icing on the cake. You will thank me later.
- The large white platter featured in the photos is sold on our website! Click HERE to purchase! It is perfect for our Honey Bun cake recipe, to use as a serving dish at family gatherings, or as a cheese board!
Honey Bun Cake
-1 box yellow cake mix
-3/4 cup oil (I use vegetable oil)
-4 large eggs
-1 cup sour cream
-1 cup light brown sugar, lightly packed
-1 tablespoon cinnamon
-2 cups powdered sugar, sifted
-4 tablespoons milk, use whatever you have (skim, 2%, whole, etc)
-1 tablespoon vanilla extract
1. Preheat your oven to 325*
2. Grease your bundt pan with cooking spray
3. In a large bowl, mix together the yellow cake mix, oil, eggs, and sour cream. Mix until combined
4. In a separate bowl, combine the brown sugar and cinnamon
5. Pour half the cake batter into the pan
6. Sprinkle the brown sugar/cinnamon mixture evenly over the cake batter
7. Pour the remaining cake batter on top of the cinnamon/brown sugar
8. Swirl the cake with a knife or skewer
9. Bake the mini bundt cakes for 25 minutes, or until a toothpick comes out clean
10. While the cake is cooking, make the icing. Combine the sifted powdered sugar, milk, and vanilla
11. When the cake comes out of the oven, poke a few holes into the top with a skewer
12. Pour the icing over the top and watch it soak in
13. Eat the heck out of the cake