Description

Craving a dessert that combines the nostalgic flavors of a honeybun with the irresistible crunch of Oreos? Look no further than Oreo Honeybun Cake with Cinnamon Cookies n’ Cream Icing! This indulgent cake features a moist yellow cake swirled with cinnamon and crushed Oreos, topped with a creamy, cinnamon-infused icing studded with more Oreo crumbs.

Ingredients

For the Cake

Yellow Cake Mix (15.25 oz): Provides a reliable, moist base with minimal effort.
Sour Cream (1 cup): Adds moisture and richness for a tender crumb.
Vegetable Oil (½ cup): Keeps the cake soft and moist.
Large Eggs (4): Bind the batter and add structure.
Instant Vanilla Pudding Mix (3.9 oz): Enhances moisture and adds a subtle vanilla flavor.
Crushed Oreos (1 cup, about 10–12 cookies): Infuse the cake with chocolatey, creamy Oreo flavor and texture.
Vanilla Extract (1 tsp): Enhances the cake’s flavor with a warm note.

For the Cinnamon Swirl

Brown Sugar (1 cup): Creates a sweet, caramel-like swirl with depth.
Ground Cinnamon (1 tbsp): Adds warm, spicy flavor reminiscent of a honeybun.
Crushed Oreos (½ cup, optional): Provides extra crunch and Oreo flavor in the swirl.

For the Cinnamon Cookies n’ Cream Icing

Heavy Whipping Cream (1 cup): Whips into a light, fluffy base for the icing.
Cream Cheese (8 oz, softened): Adds tangy richness and stability to the icing.
Vanilla Extract (1 tsp): Enhances the icing with a sweet note.
Powdered Sugar (2 cups): Sweetens the icing smoothly without graininess.
Ground Cinnamon (1 tsp): Infuses the icing with a warm, spicy flavor.
Crushed Oreos (½ cup, for topping): Add crunch and visual appeal to the icing.

Substitutions and Variations

Cake Mix: Use white or vanilla cake mix, or a homemade yellow cake recipe for a 9×13-inch pan.
Sour Cream: Substitute with Greek yogurt or buttermilk for similar moisture and tang.
Oil: Swap for melted butter for a richer flavor.
Oreos: Use chocolate sandwich cookies or omit for a classic honeybun vibe.
Icing: Use store-bought whipped cream cheese frosting with added cinnamon and Oreos for a shortcut.
Gluten-Free: Use a gluten-free cake mix, pudding mix, and gluten-free chocolate sandwich cookies.
Vegan: Use a vegan cake mix, plant-based sour cream, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), dairy-free cream cheese, and plant-based whipped topping.

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Instructions

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan, or line with parchment paper for easy removal.
Prepare the Cake Batter:
- In a large mixing bowl, combine 15.25 oz yellow cake mix, 1 cup sour cream, ½ cup vegetable oil, 4 large eggs, 3.9 oz instant vanilla pudding mix, 1 cup crushed Oreos, and 1 tsp vanilla extract.
- Beat with a hand mixer on medium speed until smooth and well combined (about 2 minutes).
Make the Cinnamon Swirl:
- In a small bowl, mix 1 cup brown sugar, 1 tbsp ground cinnamon, and ½ cup crushed Oreos (if using) until well combined.
Layer the Cake:
- Pour half of the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle half of the cinnamon swirl mixture evenly over the batter.
- Pour the remaining cake batter over the swirl layer, spreading carefully to cover.
- Sprinkle the remaining cinnamon swirl mixture over the top.
Swirl the Batter:
- Use a knife or skewer to gently swirl the batter and cinnamon mixture in a figure-eight or zigzag pattern, creating a marbled effect. Avoid over-swirling to maintain distinct layers.
Bake:
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 45 minutes).
Prepare the Cinnamon Cookies n’ Cream Icing:
- In a large mixing bowl, beat 1 cup heavy whipping cream with a hand mixer until soft peaks form (about 2–3 minutes). Set aside.
- In another large bowl, beat 8 oz softened cream cheese, 1 tsp vanilla extract, 2 cups powdered sugar, and 1 tsp ground cinnamon until smooth and fluffy (about 2 minutes).
- Gently fold the whipped cream into the cream cheese mixture with a spatula until fully combined and creamy.
Frost and Decorate:
- Once the cake is completely cool, spread the icing evenly over the top with a spatula, creating a smooth or swirled finish.
- Sprinkle ½ cup crushed Oreos evenly over the icing for added crunch and visual appeal.
Serve:
- Slice into 12–16 squares and serve at room temperature or slightly chilled.
- Optionally garnish with extra Oreo crumbs or a dusting of cinnamon for a festive touch.

Cooking Tips

Cool Completely Before Icing: Ensure the cake is fully cooled to prevent the icing from melting or sliding off.
Crush Oreos Evenly: Pulse Oreos in a food processor or crush in a zip-top bag for a mix of fine and small chunks for texture.
Soft Peaks for Whipped Cream: Whip the cream just until it holds soft peaks to maintain a light, spreadable icing.
Clean Slices: Use a warm, sharp knife (dip in hot water and wipe dry) for neat slices without dragging the icing.