This cake is AH-MAZING!!! Oh my goodness, you have got to try this cake. It is super moist and just overall delicious! Plus, it is lower in fat than normal because it uses egg whites and applesauce instead of regular eggs & oil. I found this when searching for a dessert on allrecipes.com to bring to my grandmother’s 75th birthday party. My mom had ordered sheet cakes, but was worried we wouldn’t have enough, so I offered to make something just in case. We ended up having plenty of cake, but we all ate this with dinner after the party. This is great to serve for breakfast or brunch, as well as dessert. I just love how it came out, so elegant and pretty. Also, this cake is even better the second or third day. It seems to get more moist the longer it sits.
Honey Bun Cake
Source: Allrecipes.com
Ingredients:
1 (18.25 ounce) package yellow or white
cake mix
4 egg whites
1 cup sour cream
2/3 cup unsweetened applesauce
1 (18.25 ounce) package yellow or white
cake mix
4 egg whites
1 cup sour cream
2/3 cup unsweetened applesauce
For Filling:
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
For Glaze:
1 1/2 cups confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla extract
Directions:
In a large mixing bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes.
In a large mixing bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes.
Pour half into a greased 9 x 13 or bundt pan. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake at 325 degrees F for 35-40 minutes or until a toothpick comes out clean. (If using bundt pan, bake for 40-45 minutes). Cool on a wire rack. Flip over onto serving dish.
For glaze, combine confectioners’ sugar, milk and vanilla until smooth; drizzle over warm cake. Store at room temperature.
Nutritional Analysis: One serving (1 piece) equals 185 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 198 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
GAHHHHHH!!! This looks sooooooo delicious! What a PERFECT centerpiece cake for a brunch or breakfast! LOVE IT! 🙂
I haven’t eaten breakfast yet and now I’m so craving a slice of this!
Oh yum! This looks beautiful and delicious!
this just looks like a time especially if its semi good for you
We LOVED this stuff!! Thanks for sharing! I posted it on my blog–please let me know if that’s not okay!! I don’t know how all that stuff works!
Stephanie, YUM! Thanks for the good recipe. 🙂 I saw this yesterday, and it looked so good that I made it last night…it was soooo great! I am going to share it with some friends, if that’s ok!
Wondering how many servings this makes per cake in order to know how big a serving size is.
Great question! I’m not 100% sure but I would go off of the serving size on the cake mix box. Hope that helps! 🙂 let me know if you try it!