70’s Honeybun Cake Recipe

You can never go wrong with this 70’s honeybun cake recipe by Collard Valley Cooks. My grandma used to make this at home a lot when I was a kid, and I always loved it. How can you even resist the buttery, sweet, and creamy taste of this dessert recipe? One slice ain’t enough! Want to learn how to make this? Keep on reading or watch the video for full instructions.

Ingredients

Cake:

• 2 sticks or 1 cup of butter (room temperature)
• 1 box of butter cake mix (reserve 1/2 cup of dry mix for cinnamon layer)
• 4 eggs
• 8 oz of sour cream

Cinnamon layer:

• 1/2 cup of reserved cake mix
• 1/2 cup of packed brown sugar
• 2 teaspoons of cinnamon
• 1/2 cup of chopped pecans

Glaze:

• 1 cup of powdered sugar
• 1 teaspoon of vanilla
• 2 tablespoons of milk

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Instructions

Step 1:

Add the softened butter in a bowl, then beat until fluffy and light in color.

Step 2:

Add the butter cake mix (except the reserved 1/2 cup), 4 eggs, and 8 oz of sour cream. Mix on medium speed for about 2 minutes. Grease a 13″ x 9″ x 2″ cake pan, then pour half of the batter mixture. Spread evenly and set aside.

Step 3:

Make the cinnamon layer. In a bowl, add 1/2 cup of reserved cake mix, 1/2 cup of packed brown sugar, 2 teaspoons of cinnamon, and 1/2 cup of chopped pecans. Mix everything until well combined. Put it evenly over the batter in the pan.

Step 4:

Top it with the remaining cake batter. Make sure to spread it well. Place inside the oven and bake at 325 degrees F for 45 minutes.

Step 5:

Make the glaze. In a bowl, combine 1 cup of powdered sugar, 1 tablespoon of milk, and 1 teaspoon of vanilla extract. Mix everything until it becomes a little bit thick.

Step 6:

Once the cake is done baking, remove it from the oven and spread the glaze on top while it’s hot.

70’s Honeybun Cake Recipe