Time 1h25m Yield 12 Number Of Ingredients 10 Steps:
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.
Time 1h25m Yield 16 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). Lightly oil a 9x13-inch baking pan. Combine cake mix, sour cream, eggs, and oil in a bowl. Beat with an electric mixer for 3 minutes. Pour half of the batter into the prepared baking pan. Mix brown sugar and cinnamon together in a small bowl. Sprinkle over batter in the pan. Carefully pour the remainder of the batter over the cinnamon-sugar layer. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Mix confectioners’ sugar, milk, and vanilla together in a bowl. Poke holes in the hot cake with a fork and pour sugar mixture over the top of the cake. Let cake cool completely before serving, about 30 minutes.
Time 1h45m Yield 24 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make). Bake in 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 the frosting: In a small bowl, whisk together the confectioner’s sugar, milk and vanilla until smooth.
Time 1h25m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. In a mixing bowl, whisk together the cake mix, eggs, sour cream, vegetable oil, and water to make a smooth batter. In a separate bowl, stir together the brown sugar with cinnamon. Pour half the cake batter into the prepared baking pan, and sprinkle the brown sugar-cinnamon mixture over the batter. Pour the remaining batter over the cinnamon mixture, and gently swirl the batter a few times with a table knife. Bake the cake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Stir the confectioners’ sugar, milk, and vanilla extract together in a bowl to make a smooth, runny icing. Pour the icing over the cake while it’s still hot; allow to cool before serving.
Time 3h20m Yield 15 Number Of Ingredients 10 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, butter, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be thick). Spread half of batter in pan. In small bowl, mix brown sugar, pecans, chocolate chips and cinnamon; sprinkle over batter in pan. Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover. Bake 46 to 54 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Poke top of warm cake every 1/2 inch with long-tined fork. Carefully spread frosting evenly and thinly over warm cake. Run knife around sides of pan to loosen cake. Cool completely, about 1 1/2 hours. Store loosely covered.
Time 55m Yield 20 servings. Number Of Ingredients 9 Steps:
Preheat oven to 325°. In a large bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. , Pour half into a greased 13-in. x 9-in. baking pan. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake until a toothpick comes out clean, 35-40 minutes. Cool on a wire rack., For glaze, combine confectioners’ sugar, milk and vanilla until smooth; drizzle over warm cake.
Time 45m Yield 2 8 INCH CAKES Number Of Ingredients 11 Steps:
Pre-heat oven to 350 degrees Fahrenheit. Combine cake mix,nuts,sugar,eggs, oil and sour cream. In a separate bowl mix brown sugar and cinnamon and set aside. Pour cake batter into TWO 8x8x2 inch square pan. Sprinkle brown sugar and cinnamon mixture over batter and swirl with knife. Bake for 30 to 35 minutes or until cake tester comes out clean. While cake is baking, mix the powdered sugar, butter and milk. [You may need to add more milk; it should be the consistiency of a thin paste.]. When cake is done, poke holes in the top with a fork and pour powdered sugar mixture over the top.
Time 1h5m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Add cake mix, oil, eggs, and sour cream to a large mixing bowl. Beat with an electric mixer on medium speed until well mixed. Spread half of the batter into a greased 13x9 inch baking pan. In a smaller bowl, add the brown sugar, pecans, and cinnamon; stir to mix. Sprinkle mixture evenly over the batter. Spread the remaining batter over the pecan mixture. Bake at 350 degrees for about 45 minutes or until golden brown. In a bowl, stir the powdered sugar, milk, and vanilla until it is thin enough to spread. Take a toothpick and prick the surface of the warm cake several times. Spread the sugar glaze over the cake. Let cool for 1 hour.
Yield Makes 9 Number Of Ingredients 17 Steps:
Make the dough: Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes. Whisk milk, butter, eggs, honey, salt, and vanilla with a mixer on medium speed. Add yeast mixture, and whisk for 1 minute. Switch to dough hook, reduce speed to low, and add 4 cups flour. After flour is incorporated, raise speed to medium, and continue kneading. Add remaining flour, 1/2 cup at a time, mixing until dough no longer sticks to the bowl. Raise speed to medium-high, and knead for 10 minutes. (Alternatively, knead by hand until smooth, 15 to 20 minutes.) Turn dough out onto a lightly floured surface, and knead until dough is very smooth, about 5 minutes. Transfer to a lightly oiled bowl, cover with plastic, and set aside in a warm, draft-free spot until doubled in size, about 1 hour. Make the filling and topping: Melt butter in a saucepan over medium heat. Stir in honey, corn syrup, and sugar, bring to a gentle simmer, then remove from heat. Let cool. Combine mascarpone and creme fraiche in a bowl. Punch down dough. Turn out onto a lightly floured surface, and divide into 3 portions. Roll each into a ball. Freeze 2 for up to 3 months (thaw in the refrigerator before using). Roll remaining dough into a 10-by-13 1/2-inch rectangle. Brush lightly with honey, spread mascarpone mixture evenly on top, leaving a 1-inch border, and sprinkle with pecans. Starting on 1 long side, roll dough into a log. Pinch along seam to seal. Cut into nine 1 1/2-inch-thick slices. Pour honey mixture into an 8-inch square baking pan. Place buns, cut sides down, in pan, 3 to a row. Let buns rise in a warm, draft-free spot until doubled in size, 30 to 40 minutes. Preheat oven to 375 degrees. Place oven rack in lower third. Bake buns, rotating halfway through, until brown and bubbling, about 1 hour. (If buns darken too quickly, cover with foil.) Set a wire rack on a baking sheet. Immediately invert buns onto rack. Drizzle with honey, and serve warm.
Time 2h5m Yield 12 Number Of Ingredients 10 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour. In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.
More about “honey bun cake recipes”
Time 55m Yield 18 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Combine cake mix, eggs, oil, water and cream cheese in a mixing bowl; beat on medium speed until smooth. Set aside. In a small bowl, combine bown sugar, cinnamon and pecans; set aside. Pour half the batter into a greased and floured 13X9X2-inch baking dish. Sprinkle half the sugar mixture over batter. Pour remaining batter in baking dish and sprinkle remaining sugar mixture on top. Swirl with a knife. Bake for 30-35 minutes or until cake tests done. Mix ingredients together for glaze. Remove cake from oven and drizzle glaze over cake. Cool.
