Honey Bun Cake
A sweet, buttery cake swirled with cinnamon-sugar pecan filling and topped with creamy frosting. Perfect for any occasion, from family gatherings to a simple treat just because.
Ingredients
- 1 box golden butter cake mix or yellow cake mix
- 1 cup 2 sticks butter, softened
- 4 large eggs
- 1 cup sour cream
- ½ cup brown sugar packed
- ½ cup pecans chopped (optional)
- 2 teaspoons ground cinnamon divided
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream or 2 tablespoons milk
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with non-stick cooking spray.
- Reserve ½ cup of the dry cake mix; set aside.
- In a large mixing bowl, combine the remaining cake mix, butter, eggs, and sour cream. Mix just until smooth.
- Spread half of the batter into the prepared baking dish.
- Mix the reserved cake mix, brown sugar, pecans (if using), and 1 teaspoon cinnamon. Sprinkle over the batter.
- Dollop the remaining batter over the filling and gently spread to cover.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- For the frosting, mix powdered sugar, the remaining 1 teaspoon cinnamon, and 3 tablespoons heavy cream until smooth. Spread over the warm cake.
- Serve slightly warm or at room temperature.
Notes
- Pecans can be omitted.
- Substitute milk for heavy cream in the frosting using about 2 tablespoons instead of 3-4.
- Store leftover cake at room temperature for up to 5 days or freeze for up to 3 months.
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