This really does have the flavor of those Honey Bun cakes you can buy in the grocery store – only 1000 times better! It’s an incredibly sweet cake, which topped with a powdered sugar glaze makes it that much sweeter. Great with a huge glass of milk or cup of coffee (yes, I eat cake for breakfast!).
Not only it is super sweet, it’s super moist. I recommend storing it in the fridge, which will firm it up a bit. You can also use sour cream in place of the buttermilk.
I made the glaze thin and sort of runny so it seeped into the cake more. Use less milk in yours if you want it a bit thicker. Can you tell my family enjoyed it?
Honey Bun Cake
Serving Size: 12
1 box of yellow cake mix
2/3 cup oil
1 cup buttermilk
1 cup packed brown sugar
3 teaspoons ground cinnamon
For the glaze
1 1/2 cups powdered sugar
3 tablespoons milk
2 tablespoons butter, softened
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan with non-stick cooking spray. In a large bowl, beat the cake mix, oil, eggs and buttermilk with an electric mixer for about 2 minutes. Pour the batter into the pan.
In a small bowl, combine the brown sugar and cinnamon and sprinkle over top of the cake batter. Use a butter knife to swirl the brown sugar mixture throughout the cake. Bake for 45-50 minutes, until golden. Prick the surface of the cake with a fork several times.
To make the glaze, whisk all of the ingredients until smooth. Pour glaze over warm cake and allow it to cool completely. Store covered in the fridge.
(Source: Adapted from Betty Crocker)