Imen Dridi Pioneer Woman Honeybun Cake is made with yellow cake mix, eggs, sour cream, vegetable oil, water, brown sugar, ground cinnamon, confectioners’ sugar, milk, and vanilla extract. It serves 8 and takes about 55 minutes to prepare and bake, resulting in a moist, sweet cake with a cinnamon swirl and a rich glaze.
More Pioneer Woman Recipe:
š¤ Why You’ll Love Honeybun Cake Recipe:
- Easy to Make: Utilizing a boxed cake mix simplifies the baking process, making this recipe accessible to bakers of all skill levels.
- Delicious Cinnamon Swirl: The brown sugar and cinnamon layer mimics the beloved flavor of a honeybun, adding a warm, spiced twist to each bite.
- Moist and Tender: Sour cream in the batter ensures the cake stays moist and tender for days after baking.
- Sweet Glaze: The smooth, sweet glaze that tops the cake adds a beautiful finish and locks in moisture.
- Satisfying Texture: The contrast between the soft, fluffy cake and the slightly crunchy sugar-cinnamon layer offers a satisfying texture in every bite.
- Simple Ingredients: Made with readily available ingredients, this recipe doesnāt require a special trip to the grocery store.
- Large Serving Size: Easily serves a crowd, making it perfect for potlucks, picnics, or family dinners.
ā What Is Pioneer Woman Honeybun Cake Recipe?
Pioneer Woman’s Honeybun Cake is a delectable dessert featuring a moist yellow cake swirled with a layer of cinnamon-infused brown sugar. Topped with a sweet vanilla glaze, it’s a comforting treat reminiscent of classic honeybuns, perfect for any occasion.
š„ Pioneer Woman Honeybun Cake Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 4 large eggs
- 1 (8 ounce) carton sour cream
- Ā¾ cup vegetable oil
- Ā½ cup water
- 1 cup brown sugar
- Ā½Ā teaspoonĀ ground cinnamon
- 2 cups confectioners’ sugar
- Ā¼ cup milk
- 1 teaspoon vanilla extract
š„® How To Make Pioneer Woman Honeybun Cake
- Preheat your oven to 350Ā°F (175Ā°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the yellow cake mix, eggs, sour cream, vegetable oil, and water. Beat on low speed until well blended, then beat on medium speed for 2 minutes until the batter is smooth.
- In a small bowl, mix together the brown sugar and ground cinnamon. Set aside.
- Pour half of the cake batter into the prepared baking pan. Sprinkle the brown sugar and cinnamon mixture evenly over the batter. Carefully spread the remaining cake batter over the cinnamon layer.
- Place the cake in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together the confectioners’ sugar, milk, and vanilla extract in a bowl until smooth.
- If the glaze is too thick, add a little more milk to reach your desired consistency. Remove the cake from the oven and while it’s still warm, poke holes over the top of the cake using a fork or skewer.
- Pour the glaze evenly over the warm cake, allowing it to seep into the holes and spread over the surface.
- Allow the cake to cool for a bit before serving. The glaze will set as it cools, creating a moist and sweet topping that complements the cinnamon-swirled cake.
šRecipe Tips:
- Even Layers: When layering the batter and cinnamon mixture, take your time to spread the batter carefully to maintain distinct layers. This creates the beautiful swirl effect once baked.
- Check for Doneness: Ovens can vary, so start checking the cake for doneness a few minutes before the suggested baking time. A toothpick or cake tester should come out clean from the center of the cake.
- Poking Holes: Use the handle of a wooden spoon or a skewer to poke holes in the cake. This helps the glaze penetrate deeply into the cake, making it extra moist and flavorful.
- Applying the Glaze: Pour the glaze while the cake is still warm to ensure it soaks in thoroughly. If you like, reserve a small amount to drizzle over the top once the cake has cooled for added sweetness and presentation.
- Cooling Time: Allowing the cake to cool before serving helps the glaze set and makes cutting the cake easier. However, serving it slightly warm can enhance the flavors and texture.
ā What To Serve With Honeybun Cake?
Honeybun Cake pairs well with a variety of accompaniments serve it alongside a scoop of vanilla ice cream, a dollop of whipped cream, or a hot cup of coffee for a delightful dessert experience that balances its sweetness.
š How To Store Leftovers Honeybun Cake?
- Room Temperature: Store Leftovers Honeybun Cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
- Refrigerator: For longer storage place Leftovers Honeybun Cake in an airtight container and store it in the refrigerator for up to 5 days.
- Freezer: To freeze, wrap individual slices or the whole Leftovers Honeybun Cake tightly in plastic wrap and aluminum foil place it in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator before serving.
š« How To Reheat Leftovers Honeybun Cake?
- In The Microwave: Place Leftovers Honeybun Cake on a microwave-safe plate and microwave on high for 20-30 seconds or until warm.
- In The Oven: Preheat your oven to 325Ā°F (160Ā°C) wrap Leftovers Honeybun Cake in aluminum foil and place it on a baking sheet heat for 10-15 minutes, or until warmed through.
FAQ’S:
Can I use a homemade cake mix instead of store-bought?
Yes, you can use a homemade cake mix if you prefer just ensure it’s equivalent to the store-bought mix in terms of volume and ingredients.
What makes Honeybun Cake different from other cakes?
Honeybun Cake stands out due to its unique combination of flavors and textures the cinnamon-sugar swirl adds a burst of sweetness and spice, while the glaze adds a touch of sweetness and moisture to the cake.
Can I add nuts or raisins to my Honeybun Cake?
Absolutely you can customize your Honeybun Cake by adding chopped nuts (such as pecans or walnuts) or raisins to the batter or sprinkling them over the cinnamon-sugar filling before baking.
Can I make Honeybun Cake ahead of time?
Yes, you can make Honeybun Cake ahead of time bake and cool the cake completely, then store it in an airtight container. Make the glaze separately and drizzle it over the cake just before serving.
How do I know when Honeybun Cake is done baking?
Honeybun Cake is done baking when a toothpick inserted into the center comes out clean, with no crumbs clinging to it. The top should be golden brown, and the cake should spring back when lightly pressed.
Can I use a different type of cake mix for Honeybun Cake?
While traditional Honeybun Cake recipes call for a yellow cake mix, you can experiment with other flavors such as white cake mix or even spice cake mix for a different twist on the classic recipe.
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Pioneer Woman Honeybun Cake Nutrition Facts
- Calories: 234 kcal
- Carbohydrates: 35 g
- Protein: 2 g
- Fat: 10 g
- Saturated Fat: 7 g
- Cholesterol: 33 mg
- Sodium: 179 mg
- Potassium: 49 mg
- Fiber: 1 g
- Sugar: 26 g
- Vitamin A: 103 IU
- Vitamin C: 1 mg
- Calcium: 72 mg
- Iron: 1 mg
Pioneer Woman Honeybun Cake
Description
Pioneer Woman Honeybun Cake is made with yellow cake mix, eggs, sour cream, vegetable oil, water, brown sugar, ground cinnamon, confectioners’ sugar, milk, and vanilla extract. It serves 8 and takes about 55 minutes to prepare and bake, resulting in a moist, sweet cake with a cinnamon swirl and a rich glaze.
Ingredients
Instructions
- Preheat your oven to 350Ā°F (175Ā°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the yellow cake mix, eggs, sour cream, vegetable oil, and water. Beat on low speed until well blended, then beat on medium speed for 2 minutes until the batter is smooth.
- In a small bowl, mix together the brown sugar and ground cinnamon. Set aside.
- Pour half of the cake batter into the prepared baking pan. Sprinkle the brown sugar and cinnamon mixture evenly over the batter. Carefully spread the remaining cake batter over the cinnamon layer.
- Place the cake in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together the confectioners’ sugar, milk, and vanilla extract in a bowl until smooth.
- If the glaze is too thick, add a little more milk to reach your desired consistency. Remove the cake from the oven and while it’s still warm, poke holes over the top of the cake using a fork or skewer.
- Pour the glaze evenly over the warm cake, allowing it to seep into the holes and spread over the surface.
- Allow the cake to cool for a bit before serving. The glaze will set as it cools, creating a moist and sweet topping that complements the cinnamon-swirled cake.
Notes
- Even Layers: When layering the batter and cinnamon mixture, take your time to spread the batter carefully to maintain distinct layers. This creates the beautiful swirl effect once baked.
- Check for Doneness: Ovens can vary, so start checking the cake for doneness a few minutes before the suggested baking time. A toothpick or cake tester should come out clean from the center of the cake.
- Poking Holes: Use the handle of a wooden spoon or a skewer to poke holes in the cake. This helps the glaze penetrate deeply into the cake, making it extra moist and flavorful.
- Applying the Glaze: Pour the glaze while the cake is still warm to ensure it soaks in thoroughly. If you like, reserve a small amount to drizzle over the top once the cake has cooled for added sweetness and presentation.
- Cooling Time: Allowing the cake to cool before serving helps the glaze set and makes cutting the cake easier. However, serving it slightly warm can enhance the flavors and texture.
