Have you ever tried a Honey Bun Cake? If not you are missing out, they are GREAT even without the icing. My youngest doesn’t like the homemade icing, so I leave a little without icing and the cake is fabulous either way. It’s perfect for Sunday morning!

There is nothing better than Sunday morning when my husband is home. He gets up a little before me and puts on the coffee because he knows I love waking up to the smell of coffee brewing in the morning. I also enjoy a little something sweet, like Honey Bun Cake with my coffee every now and again and Sunday mornings is my husband and I’s morning just to relax together, drink a cup of coffee, and enjoy a piece of something sweet like easy Peanut Butter & Jelly Baked Donut Holes or the Honey Bun Cake recipe I’m sharing with you.

I typically make the honey bun cake the night before so it’s finished and ready to be eaten when we get up in the morning. I have honestly looked forward to Sunday mornings for as long as I can remember. In the past, it was because it was my only guaranteed day off work, not it’s because I get that special morning time with my husband.

Honey Bun Cake Recipe

I sure hope you enjoy this Honey Bun Cake Recipe as much as we do.

You’ll Need The Following:

Cake:

1 box of yellow cake mix
2/3 cup coconut oil
4 eggs
1 cup of sour cream
1 cup brown sugar (packed)
2 teaspoons cinnamon

Icing:

2 cup powder sugar
4-5 tablespoons milk
½ teaspoon vanilla (optional, I like better without but most prefer vanilla in their homemade frosting)

Let’s get to making this Honey Bun Cake Recipe:

Preheat over to 350 degrees. Prepare a 9×13 pan with cooking spray or grease and flour.

In a large mixing bowl (I used the mixing bowl to my KitchenAid Mixer) combine the cake mix, eggs, oil and sour cream. Using your KitchenAid mixer or electric mixer mix ingredients together by starting out on the on low and slowly increasing to medium. Mix for about 2 minutes or until everything is mixed well.

Spread ½ of the batter into your prepared pan.

In a small-medium mixing bowl combine the brown sugar and cinnamon and mix thoroughly.

Sprinkle brown sugar mixture over the batter in the prepared pan.

Spread the other half of the batter on top of the brown sugar mixture. Be careful doing this, do the best you can to keep the cake and brown sugar layered.

Bake for about 30 minutes or until cake is a golden brown color and cake is toothpick done.

Icing:

In a small mixing bowl combine powder sugar, milk, and vanilla (optional) and mix. If you need it a little thicker you can add more powder sugar; thinner adds a tiny bit of milk at a time.

I like to poke a few small holes in the top of the cake before icing, so the icing gets down into the cake. You don’t’ have it, total up to you can put the icing on the top of the cake and allow the cake to sit for about an hour or until icing has hardened.

Enjoy!

Thankfully my husband and I agree on the Honey Bun Cake because our taste in coffee is entirely different. I like the flavored coffee, like Folgers Gourmet coffees while my husband is a plain old coffee drinker. I don’t know how he doesn’t’ love flavored coffee, it’s beyond me, but we have figured it out. Folders not only makes amazing coffee plain or gourmet and you can grab it in both K-Cups and traditional ground coffee.

It’s all the flavors so many of us love, a gourmet cup of coffee without a hefty price tag that keeps many of us away from drinking the gourmet stuff! It’s just in time for the holidays too, so grab you some Folder’s Gourmet Selections® and make this Honey Bun Cake recipe to share with your loved one on Christmas morning! Start making new memories and traditions.

Jenn Worden

Yields 15

I Love This Honey Bun Cake Recipe

The Honey Bun Cake recipe is super yummy, great for dessert or my favorite is with my Sunday morning coffee. It's easy to make and taste amazing.

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Ingredients

Cake:

1 box of yellow cake mix
2/3 cup coconut oil
4 eggs
1 cup of sour cream
1 cup brown sugar (packed)
2 teaspoons cinnamon

Icing:

2 cup powder sugar
4-5 tablespoons milk
1/2 teaspoon vanilla (optional, I like better without but most prefer vanilla in their homemade frosting)

Instructions

Cake:

Preheat over to 350 degrees. Prepare a 9x13 pan with cooking spray or grease and flour.
In a large mixing bowl (I used the mixing bowl to my KitchenAid Mixer) combine the cake mix, eggs, oil and sour cream. Using your KitchenAid mixer or electric mixer mix ingredients together by starting out on the on low and slowly increasing to medium. Mix for about 2 minutes or until everything is mixed well.
Spread 1/2 of the batter into your prepared pan.
In a small-medium mixing bowl combine the brown sugar and cinnamon and mix thoroughly.
Sprinkle brown sugar mixture over the batter in the prepared pan.
Spread the other half of the batter on top of the brown sugar mixture. Be careful doing this, do the best you can to keep the cake and brown sugar layered.
Bake for about 30 minutes or until cake is a golden brown color and cake is toothpick done.

Icing:

In a small mixing bowl combine powder sugar, milk, and vanilla (optional) and mix. If you need it a little thicker you can add more powder sugar; thinner adds a tiny bit of milk at a time.
I like to poke a few small holes in the top of the cake before icing, so the icing gets down into the cake. You don’t’ have it, total up to you can put the icing on the top of the cake and allow the cake to sit for about an hour or until icing has hardened.
Enjoy!

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Jenn Worden