The Retro Betty Crocker Cake I Can't Stop Making

A nostalgic treat takes on a different form. This Honey Bun Cake delivers nostalgic flavors of cinnamon, glaze, and soft cake. Using boxed yellow cake mix makes this recipe simple and beginner-friendly. Sour cream and extra oil create an exceptionally moist and tender cake texture. It turns out that there’s quite a bit of nostalgia for me hiding in the snack cakes aisle at the grocery store. Twinkies bring back memories of lunchtime in elementary school, and Ring Dings make me think of my grandmother, who always had a box. Also in that aisle are honey buns, which remind me of my family’s summer camping vacations. We’d eat them for breakfast every morning on our trips. So, when I took a bite of thisHoney Bun Cake, with its glazed top, and soft, cinnamony cake, the flavor took me right back to those happy times. The Honey Bun: Where It All Began Before honey buns were sold plastic-wrapped and packaged in stores, they were a popular bakery item from the Griffin Pie Company in Greensboro, North Carolina. The shop first introduced them in 1954: soft, swirled rolls made with honey and cinnamon, fried, and covered with a sweet, sticky glaze. Griffin Pie Company was eventually sold to Flower Foods in London, Kentucky. They still make honey buns today under several of their brands, includingTastyKake,Wonder, andMrs. Freshley’s. (There is even an annual Honey Bun Festival for the town!) Of course, they’re not the only ones making honey buns. The pastries that appeared annually during our camping trips were Little Debbie brand; other snack cake companies have versions, too. What began as a favorite Southern bakery treat quickly became a beloved snack cake across the country. How to Make a Honey Bun Cake That tantalizing combination of soft pastry, cinnamon, and glaze is

A nostalgic treat takes on a different form.