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A classic Honey Bun Cake starts with a yellow cake mix, but our version is anything but ordinary. We add sour cream and vanilla for moisture and extra depth of flavor, and a layer of brown sugar and cinnamon that melts right into the cake, creating a spiced ribbon that runs through each slice.
This Easy Moist Honeybun Cake is simple yet decadent. A sweet addition to any family get-together. Preheat oven to 325 degrees. Prepare a 9X13 pan with nonstick spray. In a large bowl, combine the cake mix, oil, eggs, buttermilk and butter. After the batter is well combine, pour half of it into your prepared pan.
Preheat oven to 350°F. Spray a 10- to 15-cup Bundt pan with baking spray. Beat cake mix, oil, eggs, sour cream, and 1 teaspoon of the vanilla in a large bowl with an electric mixer on high speed until well combined, about 2 minutes. Stir together brown sugar, cinnamon, and nutmeg in a small bowl. Spoon half of the batter into prepared Bundt pan.
In a large bowl, combine the cake mix, oil, eggs, buttermilk and butter. After the batter is well combine, pour half of it into your prepared pan. In another bowl, combine the brown sugar, nutmef and cinnamon. Sprinkle on top of the batter in your pan, covering the entire area. Take the remaining batter and pour it over the brown sugar mixture.
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