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HONEY BUN CAKE

Honey Bun Cake - TSLC

This recipe for Honey Bun Cake is one you will make for friends and relatives over and over again.  My family can’t get enough of this cake.  I promise it will be gone before you know it.  Make it for breakfast to go with coffee or as a snack with milk anytime.  Keeps well in a cool place or refrigerated and can be heated in the microwave or eat it cold.  I think this is one of my all time favorites. This is great to make for breakfast if you have guests.

Cake Ingredients

1 box yellow cake mix without the pudding in the mix

12 tablespoon butter or 1 1/2 sticks, melted

4 eggs

1 cup buttermilk

1 teaspoon almond extract

1 cup pecan or walnut pieces

1 cup brown sugar

2 teaspoons ground cinnamon

Cooking spray for pan

Topping or Icing

1 1/2 cups powdered sugar

4 or 5 tablespoons milk

1 teaspoon vanilla extract

Combine yellow cake mix, melted butter, eggs, buttermilk and almond extract and mix with mixer.  Spray a 9 x 13 baking dish and pour in the cake batter.  Combine nuts, brown sugar and cinnamon.  Sprinkle on top of cake batter and swirl into cake batter.  (I just use a knife and kind of swirl it throughout the batter) Bake in preheated 350 degree oven for 35 to 40 minutes.  Let cake cool.  Mix together topping ingredients.  (You can add more or less milk to the powdered sugar until you get the consistency you like for pouring)  Pour or drizzle over cake.  Enjoy!

Honey Bun Cake (3)

Honey Bun Cake (4)

Honey Bun Cake

Honey Bun Cake TSLC

 

If you like this recipe, you might also like my recipe for French Toast Casserole. 

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18 Responses

  1. Has anyone tried it in a bundt pan? Baking time?

  2. I divided the recipe in half and poured into two 8″ square cake pans – and it was absolutely incredible! Rave reviews all around. Going to make it again. And again. And again.

    • So happy you enjoyed this recipe, Maria, and thank you for letting me know. I can’t make this cake very often because it is my very favorite and I want to eat the whole cake by myself. lol.

  3. I have made this a few times and it’s really an awesome coffee cake,always disappears quickly,Thank You so much for sharing!

  4. Yummy but sweet, sweet, SWEET!

    I finally made this! I’ve had it on my mind since you posted it the other day!

    Mine didn’t turn out as pretty as yours Judy – seemed like too much brown sugar or something so in addition to swirling it into the cake in the pan there was quite abut left on top – which didn’t taste bad but just wasn’t perfect looking like yours.

    Have you tried this in a loaf pan – layering the cinnamon brown sugar and nuts with the batter? I thought it might work that way. This will definitely be a keeper in my recipe files!

    • Sounds like you need to do a little more swirling, Mischelle, to get it all worked into the cake mixture. I have not tried it in a loaf pan nor have I tried layering it. I am sure you could easily layer it if you don’t like the swirls. We love this cake.

  5. This cake is awesome, we have made it 3 times in one week. Oh did I forget to tell you it is the easiest cake to make,that I have ever made and I have made a lot of cakes.

    • I have made it twice in 2 weeks, Shirley. We can’t get enough of it either. Thank you for your comment. Happy you like the cake.

  6. I’m getting new neighbors this week, so I think I’ll make this for their welcome basket. Might as well start off a new friendship with something this good.

  7. I’ve made Honey Bun cake before, and it was delicious! Yours has a few different ingredients though that I think sound wonderful! I love anything with buttermilk and almond! Thanks, must try this soon!

  8. I’ll be making two of these today. One for my neighbour and one for me!

  9. Looks fantastic! Pinning for now…making and enjoying soon. Thanks for sharing.

  10. I am drooling looking at these pictures. Looks scrumptious. :)

  11. Cant wait to try this recipe! =)
    Pinned!

  12. I have made this DELICIOUS CAKE a lot and it always disappears fast..Very easy to make as well..

  13. I cannot wait to try this!

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.