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Chocolate Honey Bun Cake

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  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 15
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Enjoy a chocolate version of "Honey Bun" cake, so named because its flavor is reminiscent of a sweet roll.
Created Oct 19, 2010
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  • 1 pkg Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix
  • 1/2 cup (125 mL) water
  • 2/3 cup (150 mL) butter, melted
  • 4 eggs
  • 1 cup (250 mL) sour cream
  • 1 cup (250 mL) packed brown sugar
  • 1/3 cup (75 mL) chopped pecans
  • 1/3 cup (75 mL) miniature semisweet chocolate chips
  • 2 tsp (10 mL) ground cinnamon
  • 1/2 cup (125 mL) Betty Crocker* Creamy Deluxe* Chocolate Frosting


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or nonstick cooking spray.
  • 2
    In large bowl, beat cake mix, water, melted butter, eggs and sour cream with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (batter will be thick). Spread half of batter in pan.
  • 3
    In small bowl, mix brown sugar, pecans, chocolate chips and cinnamon; sprinkle over batter in pan. Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
  • 4
    Bake 48 to 54 minutes or until top springs back when touched lightly in centre. Cool 10 minutes.
  • 5
    Poke top of warm cake every 1/2 inch with long-tined fork. Carefully spread frosting evenly and thinly over warm cake. Run knife around sides of pan to loosen cake. Cool completely, about 1 1/2 hours. Store loosely covered at room temperature.

Expert Tips

  • Tip 1
    Substitution: In a pinch, chopped walnuts or slivered almonds can be substituted for the pecans.
  • Tip 2
    Success: When frosting a warm cake, spread in just one direction, using long strokes. Using a back-and-forth motion often causes the top layer of cake to come off, leaving crumbs in the frosting.

Nutrition Information

No nutrition information available for this recipe
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