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DID YOU KNOW? The original version of Honey Bun Cake uses a yellow cake mix; the flavor is reminiscent of a sweet roll, or "honey bun", so the name stuck. Our chocolate version keeps the ever-popular name.


  • 1 pkg Betty Crocker SuperMoist devil's food cake mix
  • 1/2 cup water
  • 2/3 cup vegetable oil
  • 4 large eggs
  • 1 cup (8 oz container) dairy sour cream
  • 1 cup firmly packed brown sugar
  • 1/3 cup chopped pecans
  • 1/3 cup miniature semisweet chocolate chips
  • 2 tsps ground cinnamon
  • 1/2 cup Betty Crocker Rich & Creamy chocolate ready-to-spread frosting


  • Heat oven to 350ºF (325ºF for dark or nonstick pans).
  • Grease bottom only of 13" X 9" X 2" rectangular baking pan with shortening or spray bottom with cooking spray.
  • In large bowl with elec mixer on low speed, beat cake mix, water, oil, eggs & sour cream 30 seconds.
  • On med speed, beat 1 min (batter will be thick). Spread 1/2 the batter in pan.
  • Mix brown sugar, pecans, chocolate chips & cinnamnon; sprinkle over batter in pan.
  • Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
  • Bake 50-60 mins until top quickly springs back when touched lightly in center.
  • With fork, prick surface or warm cake several times.
  • Spread frosting evenly over warm cake (frosting will be very thin).
  • Run knife around side of pan to loosen cake. Cool completely, about 2 hrs.
  • Store loosely covered at room temp.
  • SUBSTITUTION: In pinch, chopped walnuts or slivered almonds can be substituted for pecans.
  • SUCCESS HINT: When frosting a warm cake, spread in just 1 direction, using long strokes.
  • Using a back-&-forth motion often causes top layer of cake to come off, leaving crumbs in frosting.

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