Honeybun Coffee Cake

Honeybun Coffee Cake


  • 1 Bag of WE Made Hummingbird Cake mix

  • 6 oz. vegetable oil

  • 4 eggs

  • 8 oz. sour cream

  • 3 oz. granulated sugar

  • 8 oz. light brown sugar

  • 1 tbsp cinnamon

  • 4 oz. diced pecans, toasted

  • 10 oz. confectioners sugar

  • 1 tsp. vanilla

  • 1 oz. lukewarm water with a tiny pinch of salt

  • 4 oz. honey


  1. Place cake mix, oil, sour cream, granulated sugar, and eggs in a medium bowl and whisk or beat by hand until smooth. 

  2. Blend brown sugar, pecans, and cinnamon together and set aside.

  3. Pour  half of the batter into a 9-inch by 13-inch nonstick cake pan that has been sprayed with pan release spray.

  4. Sprinkle half of the brown sugar, pecan, cinnamon mixture over the batter but it does not have to be perfect.

  5. Pour remaining batter on top of sugar mixture but does not have to be perfectly level.

  6. Then sprinkle remaining brown sugar mixture on top.

  7. Bake in low fan convection oven at 325 F about 35 minutes or until center is set and a toothpick comes out moist but clean.

  8. While the cake is baking, mix the confectioners sugar, vanilla, salt,  water, and honey until blended and creamy.

  9. Cool for about 20 minutes and then pour glaze over warm cake drizzling to coat entire top.

  10. Allow to cool completely before cutting.

Recipe courtesy of Pelham High School Culinary Arts, participants in The Great Birmingham Bake-Off 2023.

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