Christmas Breakfast – Honey Bun Cake

Christmas Breakfast – Honey Bun Cake

Christmas Party Splurge!

1 box French Vanilla cake mix
3/4 cup oil
4 eggs
8 ounces sour cream

Mix these 4 ingredients together until well blended.
Pour into a greased 9 X 13 inch pan.

1 stick melted butter
1 Tbsp cinnamon
1 cup brown sugar
1 cup chopped nuts

Mix these ingredients. Pour over the cake batter and
lightly swirl. Bake at 325 degrees for 40-55 minutes.

Mix the following and pour over cake while it is still
2 1/2 cups powdered sugar, sifted
4 Tbsp milk
1 tsp vanilla

4 comments on “Christmas Breakfast – Honey Bun CakeAdd yours →

Comments are closed. You can not add new comments.

  1. Hi Miss Ellen,

    We are trying your recipe for the
    “Honey Bun Cake”. We are using a few alternative ingredients. We substituted sour cream for butter in our struesel ( no butter avaialable ;-0 )and we are using a Cinammon Struesel Cake mix in place of vanilla. It smells good, we will let you know how it turned out.

    The Carlstrom girls

  2. Dear Carlstroms,

    I’m glad you like trying out the recipes and watching the show!

    Let me know how it turns out!

  3. Ellen, did you say that you can prepare the mixture and leave overnite in the fridge, and cook the next morning?


  4. Annetta,
    We’ve never left the uncooked cake in the oven overnight. My guess would be that it may not rise if the cake mix is left overnight.
    What we normally do is bake it the day before. You can heat it up the day of, but we like it room temperature, too.

    Another tip, when you drizzle the icing over the hot cake, poke a few holes in the cake first with a fork, then drizzle. I just found that this helps the icing ooze down in there and makes it even better!

    Thanks and happy baking!