Oreo Honeybun Cake
A delightful dessert that combines yellow cake, cinnamon, crunchy Oreo cookies, and a creamy icing, perfect for any gathering.
Ingredients
For the Cake
- 1 box yellow cake mix
- 3/4 cup vegetable oil
- 4 large eggs at room temperature
- 1 cup sour cream at room temperature
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1 cup crushed Oreo cookies
For the Icing
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup crushed Oreo cookies
- 1/2 tsp cinnamon
- 2-3 tbsp milk to achieve desired consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan.
- In a large bowl, mix the yellow cake mix, vegetable oil, eggs, and sour cream until smooth.
- In a separate bowl, combine brown sugar and ground cinnamon.
- Pour half of the batter into the prepared pan. Sprinkle the cinnamon mixture evenly, then top with crushed Oreos.
- Pour the remaining batter over the top and smooth it out.
Baking
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Icing Preparation
- In a bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add powdered sugar, cinnamon, and crushed Oreos, mixing well.
- Add milk, one tablespoon at a time, to achieve the desired consistency.
Serving
- Drizzle the icing generously over the cooled cake and garnish with additional crushed Oreos if desired.
- Slice and serve with a glass of milk or a cup of coffee.
Notes
Store the cake in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week. Let it come to room temperature before serving.