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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Quick Honey Bun Cake

What is more fitting for Valentine’s Day than a quick and easy Honey Bun Cake. These honey bun cakes turn up everywhere (by that name) and have been around a long time and use a cake mix with some pantry ingredients for a golden cake that slices like coffee cake but tastes like a cinnamon bun. If you prefer a scratch cake, choose any one of the streusel recipe cakes I have but if you’re in a hurry or just like the notion of a mix once in awhile, this ummmm....takes the cake. This is not a BB original recipe - it is a popular recipe that no one seems to have ownership but appears in home recipe boxes, online, on blogs, in cake mix recipe books. It is presented for your viewing. I would hazard a guess it came from Dunkin Hines or Betty Crocker or an inventive housewife from the 50's. This version is similar to the one on I found this cake quite ricih and good. I didn't get quick the layer effect as Betty Crocker seems to but more streusel all over the place. For a more layered cake with that streusel on one level, I suggest my Bubbie Style Yellow Cake from my Jewish Holiday Baking Book (Whitecap Books 2009) which is, of course, a scratch cake. Just use that cake in a 9 by 13 inch pan, layer it with pecan brown sugar streusel, bake and then top with fondant (that's a less rich but to me, better Honey Bun Cake)

1 box Yellow Cake mix
2/3 cup vegetable oil (or melted unsalted butter)
4 eggs
1 cup sour cream
1 cup light brown sugar, firmly packed
1/3 cup chopped pecans
2 teaspoons cinnamon

Finishing Touches 
1 cup confectioners’ sugar
1 tablespoon milk 
1 teaspoon pure vanilla extract

Preheat ovent o 350 .

Line a baking sheet with parchment paper. Generously spray a 9 by 13 inch pan with non-stick cooking spray and place on baking sheet.   In a mixer bowl, blend the cake mix with the oil, eggs, sour cream. Spoon batter into pan. 

In a small bowl, mix the brown sugar with the pecans and cinnamon. Spread this over the cake batter and swirl a bit (it tends to sink if not swirled but makes a nice, if messy layer, if you do not swirl. You can also try chilling the batter before adding streusel)

Bake 45-50 minutes or until edges are golden brown.  (If cake appears to brown too quickly, lower temperature to 325 F and continue baking until done - it will spring back a bit when touched)

For the Finishing Touches, in a small bowl, whisk together the confectioners’ sugar with the milk and vanilla until you have a thin glaze. Drizzle over cake. Cool completely before serving. (This is good cold too)

10-12 servings

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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