Oreo Honeybun Cake with Cinnamon Cookies
A delightful cake that combines the creamy allure of Oreos with the warm spice of cinnamon cookies, creating a perfect sweet treat for any occasion.
Ingredients
For the Cake
- 1 box yellow cake mix (15.25 oz)
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup crushed Oreos
For the Cinnamon Topping
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter (melted)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to prevent sticking.
- In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, sugar, and vanilla extract. Use a hand mixer or whisk to blend until smooth and creamy.
- Gently fold the crushed Oreos into the cake batter, ensuring they are well-distributed without overmixing.
- In a separate bowl, mix the flour, brown sugar, cinnamon, and melted butter. Stir until crumbly—this will be your delicious topping.
Baking
- Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon topping over it. Add the remaining batter and then top with the remaining cinnamon mixture.
- Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool for about 10-15 minutes before slicing and serving. Enjoy!
Notes
For a vegan version, replace eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 3 tablespoons of water per egg). Drizzling melted chocolate or serving with vanilla ice cream can enhance the cake.