This is another recipe in my girls journey of cooking through the The Cake Mix Doctor Bakes Gluten-Free. They are loving this book and it is making gluten free baking so easy for them.
Today’s recipe for Gluten Free Honey Bun Cake was made by my eleven year old, all by herself. She did a great job and made a cake that our whole family enjoyed. In fact, my son probably ate half the cake all by himself, he enjoyed it so much.
Gluten free baking can be easy and fun for kids!
Yield: 12 servings
Gluten Free Honey Bun Cake
A gluten free version of a honey bun cake or roll.
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
Cake
- 1-15 ounce package gluten free yellow cake mix ( I used Betty Crocker)
- ¼ cup cup vanilla instant pudding mix (half of a 3.4 ounce package)
- 1 cup sour cream
- ½ cup oil
- 3 eggs
- 2 tablespoons milk
- 1 tablespoon vanilla extract
Topping
- ¼ cup honey
- 1/3 cup brown sugar
- 1 teaspoon cinnamon (the original recipe said 2 teaspoons, but we thought that was a lot of cinnamon and cut it back to just 1 teaspoon.)
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine cake mix, pudding, sour cream, oil, eggs, milk, and vanilla. Beat on medium low for 2 minutes scraping down sides as needed.
- Pour batter into a greased 9x13 pan.
- Drizzle the batter with the honey.
- Sprinkle brown sugar and cinnamon over the honey.
- Run a knife through the batter several times to swirl it.
- Bake for 35 minutes or until cake tests done.
- Let cool slightly.
- Serve and enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 341Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 59mgSodium: 319mgCarbohydrates: 44gFiber: 1gSugar: 27gProtein: 4g
Nutritional values are approximate and aren't always accurate.
I love how proud kids feel when they make something all by themselves. That excitement from them makes all the clean up afterwards worthwhile :o)
My 13 yr old gluten eating daughter made this for me todsy. (I am the only non GF person in the family ). It was so moist and sweet just like I remember a honey bun should taste lile.
thank you 🙂
OMG! love it, love it, love it. Allergic to eggs, so I substituted 2 T flax meal, 7 T hot water and 1 T starch. Also allergic to cinnamon, so I substituted with slightly less than a teaspoon full of allspice. I also added a 1/2 t of baking powder. My husband really liked it and my son really liked it (and he didn’t know if was gluten and egg-free). Love it when things turn out great! Thanks for the recipe, it’s a keeper.