I found this cake recipe on the internet and decided to give it a try the other day. I followed the recipe exactly EXCEPT I did not add the glaze after reading some reviews on it being too sweet. I am glad I didn’t add the glaze, it was sweet enough on its own. I wanted a quick type of coffee cake version as well so that seemed to fit the bill. Also my family likes to put a pat of butter on coffee cake or any plain cakes.

My overall rating is 3 out of 5 stars. I think it tasted better the second day. Of course, nothing is as good as a made from scratch coffee cake. Not sure if I would make again or not. It’s easy enough to make, but nothing too terribly exciting.

Maybe my taste buds are changing? Or my expectations are too high? I should have just made a traditional coffee cake instead of looking for shortcuts. Or maybe considered making cinnamon rolls if I was looking for a honeybun? You get what you pay for, or for what you put your effort into.

Try and see what you think of Honey Bun Cake!

HONEY BUN CAKE

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• ¾ cup vegetable oil
• 4 eggs
• 1 (8 ounce) container sour cream (1 cup)
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 2 cups confectioners’ sugar
• 4 tablespoons milk
• 1 tablespoon vanilla extract

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large mixing bowl, combine cake mix, oil, eggs, and sour cream. Stir by hand for approximately 50 strokes, or until most large lumps are gone. Pour 1/2 of the batter into an ungreased 9×13-inch glass baking dish. Combine brown sugar and cinnamon; sprinkle over batter in the cake pan. Spoon the remaining 1/2 of the batter into the cake pan, covering brown sugar and cinnamon. Swirl batter with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
3. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
4. To make frosting: In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla until smooth.