The Hawaiians love this cake. Create your preferred chocolate cake. The icing holds the real key.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 Bundt(R) cake |
Ingredients
- ¾ cup butter, softened, divided
- 2 cups white sugar, divided
- 3 eggs
- 1 tablespoon clear imitation vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups sour cream
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Grease a fluted tube pan (such as Bundt®) with 2 tablespoons butter. Add 1/4 cup sugar; shake pan gently until sides are evenly coated with sugar.
- Combine remaining 2/3 cup butter and 1 3/4 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Mix flour, baking powder, and salt together in a bowl. Beat flour mixture into the butter mixture alternately with sour cream, beginning and ending with flour mixture and beating batter well after each addition.
- Mix brown sugar and cinnamon together in a small bowl.
- Pour 1/3 of the batter into the prepared pan. Sprinkle 1/2 of the brown sugar-cinnamon mixture over the batter. Repeat once more. Pour remaining batter on top. Swirl batter with a butter knife.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 minutes; invert onto a wire rack to cool completely.
Nutrition Facts
| Calories | 443 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 314 mg |
| Sugars | 45 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
The first time I made it, the cake was way too sweet. Since then I use 1 1/3 white sugar instead of 2 cups and 2/3 cup of brown sugar instead of 1 cup and it’s perfect.
Love it
Outstanding
Better than using cake mix, but cake mix is little bit easier & quicker to make.
Very good cake recipe! I used real vanilla. I would not do the sugar and butter coating on the pan again because it stuck around the inside ring. I also could not swirl it before baking because my batter came out thick. It still came out very tasty and I will be making this again!
This is a delicious cake that really does taste like a honey bun! I’ve actually made it twice now, and made some slight adjustments. I reduced the sugar in the cake to 1 1/2 cups and brown sugar in the filling to 3/4 cup. That gave it the perfect amount of sweetness for me. I also used oil and sugar to coat the pan instead of butter and sugar, as the butter and sugar stuck to the pan badly, whereas the oil and sugar did not. My cake also needed 67 minutes to bake through. Great recipe–thanks for sharing!
Ok let me start by saying this is my first time attempting to make this cake and it came out perfectly. The only substitution I made was I used a 9×13 Pyrex glass baking dish instead of the Bundt pan. I searched for the glaze online and I personally don’t like the glaze but my husband said I should do it for the family at Christmas. Thank you for the recipe.
This cake is so delicious and super moist and I didn’t even use all sugar that was required!!
Made this recipe for an office party and everyone loved it. Thanks for sharing this recipe they’re begging me to Make another one.
I’m an amateur when it comes to the kitchen…I followed this recipe as is and the cake was delicious…thanks for sharing this one!