cookies that are vegan and actually taste wonderful! Even a toaster oven can be used to prepare these.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- ¾ cup vegetable oil
- 4 eggs
- 1 (8 ounce) container sour cream
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 cups confectioners’ sugar
- 4 tablespoons milk
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large mixing bowl, combine cake mix, oil, eggs, and sour cream. Stir by hand for approximately 50 strokes, or until most large lumps are gone. Pour 1/2 of the batter into an ungreased 9×13-inch glass baking dish. Combine brown sugar and cinnamon; sprinkle over batter in the cake pan. Spoon the remaining 1/2 of the batter into the cake pan, covering brown sugar and cinnamon. Swirl batter with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
- To make frosting: In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla until smooth.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 161 mg |
| Sugars | 25 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Wow! So simple but so much flavor with every bite. I used a bundt pan. My family enjoyed it to the last crumb. Yummy!
I used an Aldi Yellow cake mix, which is only 15 oz. I added a dry packet of vanilla pudding to make up the difference to the recipe requested 18 oz. Once I mixed everything together it was too stiff so I added some milk, I’d say about 1/2 cup just to get to the consistency I liked. I added everything else according to the recipe, except for cutting the frosting in 1/2. I got a text from my daughter, who has been GF for about 8 years and she said, ” The Coffee Cake you made is the best I’ve had since going GF.” That’s a huge compliment since I’m baking multiple times a week. I think the vanilla pudding made all the difference! Thanks for the great recipe.
Honey Bun Cake i by Jennifer Walker. Used ff sour cream, 1/2 c oil, 1/2c brown sugar, 1 1/2t cinn, 1t of vanilla. With 1/2c oil, grease the pan. Added 3T melted butter to glaze.
I made it as written and it is very good. Served it warm with ice cream then later with a glass of milk. It is good both ways. In future I will cut the icing by half. It is a bit too sweet for us and we ended up scraping half off as we ate it.
I’ve made this several times, and every time I make it it’s usually the first dessert to be eaten. This is, by far, my favorite dessert recipe to make.
No changes. It is very good, but very rich. I serve it in small pieces.
easy to make
i love cakes when i do not have to get the mixer out– and even more when they have cinnamon and brown sugar- nice and moist– thanks for a recipe that brought back memories of a different time
Made this in a bundt pan and baked for 48 minutes. I put some of the brown sugar/cinnamon in the bottom of pan, in the middle of the mix, and on top. perfect! so tasty and easy! huge hit. thank you
Delicious cake
Came out perfect! To start off, since the cake mix is a few ounces short I added the same amount of sour cream and oil. I also added 2 tablespoons of honey because I wanted a bit more sweet and it is Honey bun cake after all. I baked this in a bundt cake and followed the rest of the recipe. I added half the mix, then the brown sugar/cin mix then the rest of the batter. I baked it at 325 for 40 minutes and it was still too liquidy so I turned the heat up to 350 for a few extra minutes and it baked all the way through and came out perfect. Very easy as well, this took almost no time at all to mix together and throw in the oven.
The cake turned out great. I substituted a butter cake mix for the yellow but otherwise followed the recipe as written. I ran into 2 problems. 1st, a 9×13 pan is a little too large. After layering the brown sugar I didn’t have enough batter to cover the top so I just mixed it all up in the pan. A 11×9 would be better. Secondly the cook time isn’t long enough. I needed another 6 minutes or so. Other than that it was excellent. If you use a smaller pan, check it starting at 40 mins and continue to bake accordingly.
2 of us ate it, but thought it was just ok, the third person disliked it so much he didn’t eat it. Other than making it in a bundt pan, I made it per the instructions. Found it overly sweet and not much flavor. Was very easy to make though.
Added more cinnamon than what it called for.
This cake is so tasty. I just love this recipe because it is not difficult at all and the presentation makes me movie like a professional baker.
Delicious cake, however, I would make several changes next time. I would use half of the brown sugar and cinnamon mixture. I would also make half of the glaze. Way too much of both and it made it sickeningly sweet.
Oh yes, this is a good one! Super easy and delicious. I’ve made it about 6 times now and get requests for the recipe! Each time I’ve made it in a bundt pan. I layer the brown sugar and cinnamon with crushed walnuts on the bottom of the pan and in the middle. Sometimes I sprinkle some on the top of the batter as well and then really swirl it. I cook mine at 325 for 70 minutes, but my pan is dark. I let it cool for 30 minutes and then invert on a plate. I let it cool almost completely before I glaze it. I made half and used 3T butter, 1 cup confectioners sugar, 1.5 t vanilla and a few drops of milk to get the right consistency . . . Enough that it drizzles down the sides. So yummy!!!!
Oh yes, this is a good one! Super easy and delicious. I’ve made it about 6 times now and get requests for the recipe! Each time I’ve made it in a bundt pan. I layer the brown sugar and cinnamon with crushed walnuts on the bottom of the pan and in the middle. Sometimes I sprinkle some on the top of the batter as well and then really swirl it. I cook mine at 325 for 70 minutes, but my pan is dark. I let it cool for 30 minutes and then invert on a plate. I let it cool almost completely before I glaze it. I made half and used 3T butter, 1 cup confectioners sugar, 1.5 t vanilla and a few drops of milk to get the right consistency . . . Enough that it drizzles down the sides. So yummy!!!!
I guess my taste is different than reviewers here. Just tasted like a box cake with brown sugar cinnamon in the middle. Nothing special to me. Won’t make again.
I tried this today to take to my daughter-in-law’s and it turned out great! I did substitute real butter instead of oil and used a mixer because I didn’t feel like trying to mix it well by hand. I also used a bundt pan and gave it a new name so my tech savvy family can’t Google the recipe. Lol. Thanks for sharing!
love this recipe and everyone I shared it with loved it too