Description
This Oreo Honeybun Cake blends the nostalgic flavor of honeybun cake with the indulgence of cookies-and-cream icing, swirled with cinnamon sugar and topped with a rich Oreo-loaded frosting.
Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 1 cup sour cream
- 2/3 cup vegetable oil
- 1 tbsp vanilla extract
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 cup crushed Oreo cookies (for icing)
- 2 cups powdered sugar
- 1/2 cup butter, softened
- 4 oz cream cheese, softened
- 1/2 tsp ground cinnamon (for icing)
- 2–4 tbsp milk or heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix yellow cake mix, eggs, sour cream, vegetable oil, and vanilla extract until smooth.
- In a separate bowl, stir together brown sugar and ground cinnamon.
- Pour half of the batter into the pan, then sprinkle the cinnamon sugar mixture evenly over it.
- Pour remaining batter on top and gently swirl with a knife.
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean. Let cool.
- Beat butter and cream cheese until smooth. Mix in powdered sugar, cinnamon, vanilla, and enough milk to reach spreadable consistency.
- Fold in crushed Oreos and spread icing over cooled cake.
Notes
- Substitute yellow cake mix with butter pecan or spice cake for variation.
- Add mini chocolate chips for extra chocolate flavor.
- Use store-bought frosting mixed with cinnamon and crushed Oreos if short on time.
- Crush Oreos using a rolling pin for a mix of crumbs and chunks.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
