Lane’s Honeybun Cake

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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:

Lane often goes with his mother to a small coffee shop for breakfast as a special treat before school.  He always gets the same thing: bacon croissant, sprite, and for dessert honey bun cake.  He mentioned this delicious cake to me and being the grandmother that I am, the search was on!  I came across one, made a few minor changes and came up with the recipe that we now use.  Lane is always involved with baking it and takes all the credit.  It is his “claim to fame” and everyone always makes over it.  Now he is so excited to be featured on Southernplate.com.  He has been telling everyone about it.  By the way, he had never tasted sour cream, got a little on his finger, tasted it and said ” boy it really is sour!”
The really is a great coffee cake.  We’ve made it for company and they always love it.
~Mama

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”.

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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.

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Mix together: Cake mix, Eggs, Oil, and Sour Cream.

Beat with an electric mixer on about medium for about two minutes.

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Prepare the topping by measuring out brown sugar..

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And mixing it in a bowl with cinnamon and pecans.

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Mix that up really well. See how focused he is?

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Spread cake batter in a greased 9×13 inch pan. Drizzle 1/4 C honey over batter.

You can approximate the honey :).

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Spoon topping ingredients over this.

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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.

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Once done, it will look like this.

and if kids are around, they will smell it and smile like this, too!

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Prepare a glaze of confectioners sugar, water, and vanilla.

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Just place them all in a bowl and stir until well combined and smooth.

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Spoon over warm cake.

Lane's honey bun cake

Grin like a Cheshire Cat!

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Take a bite…

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Think about whether or not it is as good as it smells…

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Decide that it DEFINITELY is…

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And KICK UP YOUR HEELS!!!

I think I’m gonna eat my next meal like this…

Lane’s Honeybun Cake

Ingredients

  • Honey Bun Cake
  • 1 box plain yellow cake mix
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 4 large eggs
  • Filling
  • 1/4 cup honey
  • 1/3 cup brown sugar
  • 3 tsp cinnamon
  • 1 cup finely chopped pecans
  • Glaze
  • 2 cups confectioner's sugar
  • 1/3 cup milk
  • 1 t. vanilla

Instructions

  1. In a large bowl, place all ingredients together for cake and mix on medium speed for 2 minutes.
  2. Spread batter into a greased 9x13 pan.
  3. Stir together dry filling ingredients in a small bowl and sprinkle over cake batter. Drizzle honey over those. Pull a knife through batter to swirl filling into it.
  4. Bake at 350 for 35 to 40 minutes or until tests done.
  5. Stir together glaze ingredients until there aren't any lumps. Drizzle over warm cake.
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Comments

  1. Kelly says

    Christy, what a great auntie you are. My kids love to cook too and this sounds like a terrific cake to make with them. Thank you so much Lane for doing with demo for us. Keep up the good work.

  2. Martha says

    Lane – I made this cake this weekend and it was GREAT!!! Such a handsome guy you are, and can cook too!! WOW! I just found this web site last week, and your cake is the first thing I made from here -Keep on cooking and we will see you on Food Network in a few years!!

  3. Charlene Beck says

    I tried this cake for the first time when I made it for a charity bake sale. It was a big hit so now I’m doing it again in a large number and again for the same reason. I got raves about the cake and this time I intend to try a piece for myself. Even we diabetics like an occasion sweet:) It sure made the house smell wonderful while baking, too. Thanks for a real winner and such an easy recipe!

  4. Debbe says

    I LOVE THIS WEBSITE!!! You make me smile, and you have FABULOUS recipes! OMGoodness! I made the Crock Pot Apple Butter yesterday and when my sis and her hubby arrived they could not believe how great the house smelled. Suffice it to say that the apple butter was a huge hit with the corn meal muffins I had made and they went home with a nice large jar of it…and as soon as I have had my coffee I am stirring some of it into my morning oatmeal!! YUM! Thanks for all you do!! Debbe in Ontario, Canada

  5. Debbe says

    Hi Lane,

    I am SUPER IMPRESSED with your baking skills! I have a little grandson being born in February and I am going to teach him to bake too! I am going to make your cake on Wednesday morning, bright and early, to take to my knitting group. That way it will be warm and lovely to share…and THANK YOU for sharing this….
    Hugs from Debbe in Coldwater, Ontario, Canada

  6. says

    Christy, for the glaze, can milk or water be used? I see in the photos you used water, but in the ingredients in the recipe it says to use 1/3 C milk. I was curious, as well, if milk is required, then should the cake be refrigerated?

    Can’t wait to try this. It sure looks delicious, Lane!

    Thank you! :)

  7. regina fischer says

    He looked so proud. I make this sometimes in mini muffin pans (so they are bite size).
    My recipe did not have the honey so I will have to try that.
    Thanks for the great recipes:)

  8. Jean Cowan says

    Lane, this looks so good!! I’m gonna have to make this cake very soon! You did a wonderful job making this! I’m so glad you shared it with me & the rest of the Southern Plate family. Thank You, Lane!!

  9. petra says

    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!

  10. SweetCarol says

    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.

  11. Debbie Heckler says

    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!

  12. Jo Bowman says

    Should this recipe be attributed to Anne Byrn from “the Cake mix Doctor” which was published by Workman Publishing in 1999? I understand that recipes from cookbooks get used and passed down, but this is not altered in anyway from the original. Credit belongs to the originator. (Sorry to be picky, but copyrights are law)

    • says

      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 :)

  13. Stephanie says

    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!

  14. Penny says

    I’ve made what I thought was Honeybun cake for years but never put honey in it! Thanks, Lane, for sharing your recipe. I made it this morning and its fabulous. This will be added to my family favorites recipe file! I didn’t have any pecans so I threw walnuts in there and it was delish.
    For those with tree nut allergies, I always leave them out if I’m taking a dessert to a public function and its still good.

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