When my three older kids were little (they range from 30 to 26 now), we were stone broke. I’m talking momma eats the tail of the chicken and says that is enough for her so that there was enough for an extra meal for the kids kind of broke. Needless to say, store bought treats were a rare…well, treat for them. One of the things they loved was when I would spend 75 cents (yes, I’m old enough that that was how much they were) on a box of Little Debbie Honey Buns for them. My son Cameron, now 28, especially loved those and I’d have to hide them from him. Personally, I never liked them. Too sweet, too goopy, too relatively flavorless. Even back then, while I couldn’t afford it, I was an ice cream sort of a gal.
All that said, when I was at the library recently, I took out the book “Blue Ribbon Baking From A Red Neck Kitchen”. I mean, I live in rural Kentucky. How could I resist anything with that title, right? While I didn’t find a million recipes in it that interested me, I just had to tab the one for Honey Bun Cake. Just the name made me think of my kids when they were little, so it was a moral imperative that I make it. 🙂
This is quite a bit better than the Little Debbie ones. It is still really sweet, but it’s a sweet with flavor due to the cinnamon and brown sugar, not just a generic sweetness that overwhelms and gives you a toothache or 9. The cake is moist with a crispy edge and is perfect for the kiddos. It’s also really nice with a cup of coffee. It goes together in like 5 minutes max and that’s if you’re slow. So make this for a nice last day of school snack or a family dessert or maybe even a sweet treat to start the day. I promise; you’ll like it. 😀
You know the drill….
Honey Bun Cake
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 box yellow cake mix
- 4 eggs
- 1 cup sour cream
- 1 cup dark brown sugar
- 1/2 cup chopped pecans (I didn’t use those)
- 1 tablespoon cinnamon (truthfully, I didn’t measure; just sprinkled it over the brown sugar straight from the jar)
- 3 cups powdered sugar
- 1/3 cup milk (she called for 1/2 cup but it was REALLY thin with that amount, so it needs cut down a bit)
- 2 teaspoons vanilla extract
- Preheat your oven to 350 degrees and grease and flour a 13X9 inch pan.
- In a large bowl, beat together on medium speed the cake mix, eggs, melted butter and sour cream. Beat for about two minutes, until the batter is thick and creamy looking.
- Pour about 1/2 of the batter into the prepared pan. Sprinkle with the brown sugar and cinnamon. Carefully dollop and spread the rest of the batter over the top. Do your best to get to the corners, but life will go on if you don’t have every inch covered. it will spread as it bakes.
- Bake at 350 for about 40 to 45 minutes, or until the top is golden brown and a skewer inserted in the middle comes out clean.
- While the cake is baking, prepare the glaze, which is simply a matter of whisking together the glaze ingredients. Not hard at all 😛
- While the cake is still hot, poke holes all over the top. Pour the glaze over the top of the cake, spreading to try to get it down into the holes also.
- Let it finish cooling in the pan, then slice and serve.
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