Honey Bun Cake II

Very tasty cinnamon cake. Freezes beautifully. May be made into 2- 8 inch square pans. Enjoy one now. Freeze other for later.

Honey Bun Cake II


  • 1 (18.25 ounce) package yellow cake mix
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1/2 cup white sugar
  • 1 cup sour cream
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 cups confectioners’ sugar
  • 2 tablespoons butter
  • 2 tablespoons milk


1 Preheat oven to 300 degrees F (150 degrees C). Grease and flour one 13×9 inch cake pan.

2 Beat eggs and white sugar together. Stir in the sour cream, oil, and cake mix, beat well.

3 Mix the raisins, chopped nuts, light brown sugar, and ground cinnamon together.

4 Pour 1/2 of the cake batter into the prepared pan. Top with all of the raisin mixture then pour the remaining cake batter over the top.

5 Bake at 300 degrees F (150 degrees C) for 45 to 55 minutes. Let cake cool slightly then spread icing over top.

6 To Make Icing: Mix the confectioner’s sugar, butter or margarine, and milk together. Blend until smooth and spread over warm cake.

Comments (1)


Can this be used to decorate? I gave a bride who want a tier of "cinnamon cake with cream cheese filling" and I wondered if this could be used in a tiered cake?