Secret Recipe Club: Honey Bun Cake

Another month is upon us, which means it's time for another installment of The Secret Recipe Club. For those of you unfamiliar with the SRC, it's a fun virtual recipe swap with another blogger who has no idea who will be cooking something from their blog. 

My assignment this month was Baking & Creating with Avril, a bright and delightful blog full of baked goodies and family friendly savory recipes. As usual, I didn't have anything specific that I was looking to make, but with the word "baking" in the blog title I was definitely leaning towards something sweet. With so many mouth-watering recipes to choose from Avril's blog did not disappoint. Recipe like Nutella Drop Cookies, Pumpkin Black Bean Soup, and Zucchini Cornbread all caught my eye, but in the end I decided to go with Avril's Honey Bun Cake.

This Honey Bun Cake was another hit with my family. It's like a combination of a snack cake in that it's quick and easy to make, and a coffee cake with its cinnamon pecan filling that adds a ton of flavor to the moist and delicious cake. We loved it so much, I've already made it twice. Once earlier in the month, and a second time this past week so we could take it along with us on our camping trip. It disappeared quickly both times. The only changes I made to the recipe were adding pecans to the filling and substituting Mexican crema (similiar to creme fraiche) for the sour cream.

Honey Bun Cake
(recipe by Baking & Creating with Avril)


  • 1 cup pecans, finely chopped
  • 3/4 cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves 
  • 1 box (18.5 oz.) yellow cake mix (I used Betty Crocker)
  • 4 eggs
  • 1 cup Mexican crema or sour cream 
  • 3/4 cup vegetable oil 
  • 1/4 cup honey

Vanilla Glaze: 
  • 2 cups powdered sugar
  • 4 tablespoons milk
  • 1 tablespoon vanilla extract 

Preheat oven to 325°F. Lightly grease a 9x13-inch baking dish with butter. Combine the chopped pecans, light brown sugar, ground cinnamon, ground nutmeg, and ground cloves in a medium bowl; set aside. Prepare the cake mix by mixing together the cake mix, eggs, Mexican crema, vegetable oil, and honey until well combined.

Pour half of the batter into the prepared baking dish. Sprinkle the pecan and brown sugar mixture over the batter. Pour the remaining batter over the pecan filling. Bake at 325°F for 40 to 45 minutes or until golden brown. Remove from oven and let cool slightly.

Prepare the Vanilla Glaze by whisking together the powdered sugar, milk, and vanilla extract in a medium bowl. Once the cake has cooled slightly, pour the glaze over the cake. Cut cake in squares and serves with a cold glass of milk. Enjoy!


  1. Look so good!! I love honey buns!! Great choice this month! Thanks for Sharing!!! -Nicole

  2. Leslie! What a beautiful job you did on the Honey Bun Cake!! Thank you so much for your kind sweet words. I just adore that you added in pecans and was able to find a substitution for the sour cream. Hooray!! Happy SRC Reveal Day to you my Dear :-)

  3. Oooh, I want this cake! That looks SO yummy!

  4. This cake looks fabulous! I can see why you picked it this month for the SRC. *drooling*

  5. What a lovely name for a cake! I think I would be tempted to add the pecans too - I add pecans to most things, if I'm honest!

  6. One of my favourite combinations - cinnamon and pecans...delicious!

  7. That makes me want to lick my computer screen. Delish!