Saturday, February 8, 2014

Hunny Bun Cake

My son, aka pickiest eater ever, loves Honey Buns.  When I buy them, I have to hide them.  Seriously, he'll eat the entire box and make himself sick.  By the way, he is not a little kid anymore.  He's in high school.  Yeah.  I say this, not to embarrass him, but to emphasize how much he loves Honey Buns!  So, when he made the high school baseball team, I had to make this "Hunny Bun" cake to celebrate.  It has the same flavor profile as the classic snack cake, but tastes so much better.  This is one scrumptious cake!



1 box yellow cake mix
2/3 cup oil
4 eggs
1 cup sour cream


1 cup brown sugar
1/3 cup finely chopped pecans
2 tsp cinnamon


1 cup powdered sugar
1 TBS milk
1 tsp vanilla extract

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray.  In a large bowl, combine cake mix, oil, eggs and sour cream.  Mix on medium speed for 2 minutes.  Spread half of the batter into the prepared baking dish.  In a small bowl, mix brown sugar, pecans and cinnamon.  Sprinkle this over the batter.  Carefully spread the remaining half of the batter over the filling.

Bake for 44 - 48 minutes or until golden brown.

In another bowl, mix powdered sugar, milk and vanilla extract until smooth.  If the icing is too thick, add a tiny bit more milk to thin it out.  You won't need much!

Prick the surface of the warm cake with a fork several times.  Then, spread the icing over the cake.  Cool before cutting.  Store at room temperature.

The sour cream in the recipe makes this cake super moist!  It has just the right amount of sweetness and a wonderful spice from the cinnamon.  Perfect with a cup of coffee or a glass of milk, if you're a growing boy.  Now, if I can just keep him from eating the entire cake.

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