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Nutrition Facts
Serving Size 1 (124g) Recipe makes 12 servings
Calories 489
Calories from Fat 226		(46%)
Amount Per Serving		%DV
	Total Fat 25.1g	38%
	Saturated Fat 5.7g	28%
	Monounsaturated Fat 8.5g
	Polyunsaturated Fat 9.5g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 321mg		13%
Potassium 166mg		4%
Total Carbohydrate 62.8g		20%
	Dietary Fiber 1.0g	3%
	Sugars 46.2g
Protein 4.9g		9%
detailed view... how is this calculated?

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Honey Bun Cake

Recipe #67489 | 1¼ hours | 20 min prep | add private note

⁽³³⁾ RATE IT NOW Print Recipe

By: marileamills
Jul 25, 2003

This recipe is from an old Betty Crocker cookbook that was a wedding gift. It has never failed to please.

SERVES 12 (change servings and units)

Ingredients

1 (18 ounce) package yellow cake mix
2/3 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Directions

1
Add cake mix, oil, eggs, and sour cream to a large mixing bowl.
2
Beat with an electric mixer on medium speed until well mixed.
3
Spread half of the batter into a greased 13x9 inch baking pan.
4
In a smaller bowl, add the brown sugar, pecans, and cinnamon; stir to mix.
5
Sprinkle mixture evenly over the batter.
6
Spread the remaining batter over the pecan mixture.
7
Bake at 350 degrees for about 45 minutes or until golden brown.
8
In a bowl, stir the powdered sugar, milk, and vanilla until it is thin enough to spread.
9
Take a toothpick and prick the surface of the warm cake several times.
10
Spread the sugar glaze over the cake.
11
Let cool for 1 hour.

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Featured Reviews for This Recipe

From: Chef busy bee

On Sep 7, 2009

The people at work like this. It tastes kind of like a coffee cake in some ways.

0 people found this review helpful

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From: memaw #2

On May 20, 2009

dh loved this was very easy to make with ingredients i usually have on hand

0 people found this review helpful

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From: *Parsley*

On Apr 7, 2006

HEAVENLY! Looks and tastes just like a cinnamon honey bun! Very moist, delicious and easy to make. It is a little tricky to spread the top layer of batter over the brown sugar layer. I dropped scattered spoonfuls over the top and spread gently with a butter knife going in one direction (the same technique you use for avoiding crumbs in frosting). I made a little more glaze topping than what was called for....just my preference....I like lots of glaze on honey buns. Everyone went crazy for this cake. Thanx so much for posting this. I'll make this many many times.

4 people found this review helpful

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From: Chef #596308

On May 12, 2009

I've made this cake many times and it came out perfect everytime. My family loves this cake, it looks way better made in a bundt pan and it tastes incredible!!

1 person found this review helpful

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Read all 34 reviews