Honey Bun Cake-Annette's
This is one of the cakes I used to make with my grandmother when I first started helping her in the kitchen. It was and is one of my all time favorites.
Oh and hubby's reaction...."MMMM honey, I love your Buns!" LOL
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- 1 box
- yellow cake mix
- 4 large
- 1 c
- sour cream
- 3/4 c
- vegetable oil or melted butter (i use melted butter)
- 1 c
- brown sugar
- 3 tsp
- chopped pecans-optional
- 3 c
- powdered sugar
- 1/2 c
- 2 tsp
I HAVE FOUND IN THE LAST 2 CAKES I'VE MADE THAT NOT POKING HOLES IN IT WORKS JUST AS WELL. THE GLAZE TENDS TO GO A LOT FURTHER THAT WAY TOO BECAUSE THERE'S NO HOLES FOR IT TO FALL DOWN INTO. IT TRULY IS JUST PERSONAL CHOICE.
2Grease AND flour a 9x13 cake pan. Pour enough batter to cover the bottom of the pan.
***You may also use cupcake pans, round pans or a budnt pan. Rose R. states the cooking time for her on the bundt cake pan was 45 min. Now remember, that is for her oven and oven times will vary. Use your own judgement for whatever cake pan you decide to use."""
4Pour the rest of the cake batter over the brown sugar and cinnamon mixture and bake at 325° for 45 minutes. Remember oven temps vary so if you feel it is done before the 45 minutes, test it first and if so, pull it out of the oven. I would say check it at 40 minutes if you are concerned your oven temp runs hot.
6***You may add nuts of your choice to brown sugar mixture. Pecans are heavenly in this recipe.***