Honey Bun Poke Cake
The ultimate comfort food, this Honey Bun Poke Cake is a delightful mix of sweet and creamy flavors. Featuring a moist cake filled with cinnamon and topped with whipped cream, it's an easy dessert that everyone will love. Perfect for gatherings or a cozy night in, make it tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 1 cup sour cream
- ⅔ cup vegetable or canola oil
- 1 cup light brown sugar
- 1 tablespoon cinnamon
- 2 cups confectioners' sugar
- ½ cup milk
- 1 container whipped topping
Instructions
- Preheat your oven to 325 degrees Fahrenheit. While it’s heating up, line a 9x13-inch pan with aluminum foil for easier cleanup, then spray it with cooking spray. This will keep your cake from sticking.
- In a large bowl, combine the cake mix, eggs, sour cream, and oil. Use a handheld electric mixer on high speed for 2 to 3 minutes until everything is well mixed and the batter is smooth. Look for a thick consistency.
- Transfer half of the batter to the prepared pan and set the other half aside. Be careful not to add too much batter, as we’ll be layering it later.
- In a medium bowl, mix the brown sugar and cinnamon together until well combined. This is your cinnamon-sugar filling. Evenly sprinkle this mixture over the batter in the pan.
- Now, take the remaining batter and evenly top the cinnamon-sugar layer, using a spatula to spread it out. It doesn’t have to be perfect; just cover the sugar.
- Place the pan in the oven and bake for about 35 minutes. To check for doneness, insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and poke it all over with a fork. I recommend about 100 holes—you want the milk mixture to soak in well, so the more holes, the better.
- In a medium bowl, whisk together the confectioners' sugar and milk until smooth. The mixture should be thin, but that’s perfectly fine.
- Slowly drizzle the milk mixture evenly over the poked cake, allowing it to seep into the holes. Then, cover the cake and refrigerate for at least 2 hours, or overnight if you can wait.
- Finally, take the whipped topping and spread it evenly over the cooled cake. You can use a spatula or a knife to smooth it out nicely before serving. Enjoy the deliciousness!
Notes
- Storage: Your cake will keep well in an airtight container in the fridge for up to 5 days. If you plan to keep it longer, consider freezing it.
- Freezing: You can freeze the cake without the whipped topping for up to three months. Just wrap it tightly in plastic wrap and then in aluminum foil.