4 Reviews

YUM YUM YUM! So moist and good! I've cut this into small squares and let my girls eat it for breakfast... I know, cake for breakfast?!? But if they're going to eat a honeybun or donut, its about the same. Glad to know I can fix something the whole family enjoys too. Usually always have the ingredients on hand too. A keeper for sure!

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Holley Mc January 26, 2010

Okay, I don't like super sweet cakes, so I stepped aside and let my little "sugar junkies" rate this one. DH loved it so much, he requested it to be his birthday cake this year. DD and DS practically inhaled theirs. I'm glad I froze several slices immediately after baking or I wouldn't have an OAMC review for you. Because the cake is very moist to begin with, it freezes quite well. I packed two slices in our lunch today, and they were satisfactorily thawed by lunchtime. Next time I'd bake them as cupcakes (22-26 minutes in greased or lined cupcake pan) and freeze them for lunchbox snacks. To freeze: Bake as directed. Glaze, then cool completely. Wrap slices in plastic wrap then aluminum foil. Freeze. To serve: Thaw, still wrapped, in fridge or lunchbox. Thanks, Melanie!

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Ma Field March 17, 2008

Everyone liked this cake. I didnt make the glaze but it was still yummy. Thanks for the recipe.

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chef FIFI September 27, 2006

Excellent! My family just loves this and me too! It tastes better than a honey bun, more like a really good coffee cake or my hubby says a cinnamon roll cake! I followed the recipe exactly, only used 1/2 cup pecans (that all I had) and was it a good amount. Great breakfast, yum!

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bad kitty 1116 September 17, 2010
Honey Bun Cake