Lane’s Honeybun Cake
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Lane’s Honeybun cake is a delicious treat!
We have a VERY SPECIAL guest blogger today – my seven year old nephew, Lane! Let me tell ya, no one has ever been prouder to be on Southern Plate than him. I had no idea that he wanted to post until my sister said a few weeks ago “Lane thinks if he makes his Honey Bun Cake and takes pictures you’ll put him on Southern Plate.” My immediate response was “Well of course, I will!” My mother helped him make this cake and she took all of the photos. She says:
Nothing thrills me more than knowing that kids read this site. I have several parents who list Southern Plate among one of the few websites they allow their children to go to and I want to let you all know that this is a great honor for me and one I do not take lightly. Southern Plate is and always will be a family friendly site and children will always be honored guests. The next generation keeps past generations alive. If you are a kid who reads Southern Plate, thank you from the bottom of my heart!
All of your kids are welcome on Southern Plate. If any of your children see this post and wants to be featured on the site, simply upload a photo of them to my Southern Plate Family page on Facebook and I’ll put them in a post as a “Featured Reader Of The Day”.
Hello Lane!!
Here are the ingredients for Lane’s Honey Bun Cake: 1 Box yellow cake mix, vegetable oil, eggs, sour cream, brown sugar, pecans, cinnamon, honey.
For the glaze you’ll also need: Confectioner’s sugar, Milk, and Vanilla.
Mix together: Cake mix, Eggs, Oil, and Sour Cream.
Beat with an electric mixer on about medium for about two minutes.
Prepare the topping by measuring out brown sugar..
And mixing it in a bowl with cinnamon and pecans.
Mix that up really well. See how focused he is?
Spread cake batter in a greased 9×13 inch pan. Drizzle 1/4 C honey over batter.
You can approximate the honey :).
Spoon topping ingredients over this.
Take a butter knife and cut through the top a bit in a swirl pattern to combine it just a weeee bit.
Bake at 350 for 35-40 minutes, or until done.
Once done, it will look like this.
and if kids are around, they will smell it and smile like this, too!
Prepare a glaze of confectioners sugar, water, and vanilla.
Just place them all in a bowl and stir until well combined and smooth.
Spoon over warm cake.
Grin like a Cheshire Cat!
Take a bite…
Think about whether or not it is as good as it smells…
Decide that it DEFINITELY is…
And KICK UP YOUR HEELS!!!
I think I’m gonna eat my next meal like this…
Ingredients
- 1 box plain yellow cake mix
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 large eggs
Topping
- 1/4 cup honey
- 1/3 cup brown sugar I prefer dark brown sugar
- 1 tablespoon cinnamon
- 1 cup finely chopped pecans
Glaze
- 2 cups confectioner's sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, place all the cake ingredients together and mix on medium speed for 2 minutes.1 box plain yellow cake mix, 1 cup sour cream, 3/4 cup vegetable oil, 4 large eggs
- Spread the cake batter into a greased 9x13 pan.
- Stir together the dry filling ingredients in a small bowl and sprinkle it over the cake batter. Drizzle honey over the pecan mixture. Pull a knife through batter to swirl filling into it.1/4 cup honey, 1/3 cup brown sugar, 1 tablespoon cinnamon, 1 cup finely chopped pecans
- Bake at 350 for 35 to 40 minutes or until it tests done.
- Stir together the glaze ingredients until there aren't any lumps. Drizzle over the warm cake.2 cups confectioner's sugar, 1/3 cup milk, 1 teaspoon vanilla extract
Nutrition
What you learn…teach….what you get….give!
Submitted by I Play Outside The Box, to submit your quote, click here.
This should great to try when the weather get a little cooler. Too hit to turn on the over today. My 2 year old son loves to cook! He has his own crockpot and makes his special abc soup in it all day long using his magnets. Thank god for children!
That is so precious that he has his own slow cooker!!! I would love to see a picture of him “cooking” his soup!!
Actually if you’ll read Anne’s book you’ll see that she herself collected most of her recipes from those wandering around churches and family dinners. Her book concept is an offshoot of a regular column she had in the Atlanta Journal Constitution where she shared reader’s recipes such as this. That was one of the first cookbooks I bought after I got married but I’m afraid my copy got lost in our last move. Also, if you’ll check Duncan Hines website, you’ll see a HoneyBun cake as well. As a published author myself (with Workman, the same publisher as Anne), I’m very aware of copyright law. Lists of ingredients cannot be copyrighted and although I got those from my mother, I wrote the instructions myself, to simplify and clarify. Further (and as I mentioned previously), this recipe was shared with me by my mother. There is most assuredly a rabbit trail of where she got it from. I’m sure if you asked Anne she would tell you she was not the originator of this recipe, either. Rather, another person lucky enough to get to enjoy and share it. Thank you for the accusation, helps keep the internet the internet 🙂
OMG!!! I just tried this cake today for the first time and it is WONDERFUL!!! It was easy to assemble, no “far out” ingredients, and was beautiful! The whole house smells like home! I will DEFINITELY be taking this to the next church dinner!
I am so glad to hear that you liked it Debbie!!
I thought this was teriffic. Loved seeing Lane make his cake and enjoy it so very much. Wish more people had their kids cooking. My kids loved to make cookies and when one was 16 and the other abougt 13, they canned strawberry jam. Loved it. I got the recipe and helped them with the first time and then they made it again when their cousin came to stay for a week. They went to the strawberry fields after taking me to work and picked their strawberries and then went home and cleanned and canned the strawberries. My niece had some to take home when she went and the kids did a great job. I heard my son not long ago say that when strawberries were in this year, which should be in June sometime, that he was going to make some strawberry jam. I bet some of his kids will be there with him making it too. I hope so. I got some kid’s cooking books for grandkids. One I got an apron and a chef’s hat. She made stuffed potato mice for dinner for the family. LOL.
Water or milk in icing ? ??? Which do you prefer?? Thanks
Verdict to Lane: great taste, thanks! Love the honey that I can detect though I ate my piece without the frosting. Turned out nice and fluffy
It’s in the oven right now. Was looking for something to bake and up popped yours. Instead of the box cake I simply used 2 c of self rising flour which I had bought by accident and needed to get rid off and 1.25 c sugar. the rest as you mentioned (no brown sugar here I always sub with sugar and a little black strap molasses). Smells great! Glad your nephew thought about posting this!