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Honey Bun Cake

From the Onsite Journal

Looking for a sweet treat to add to your holiday brunch spread? Try this Honey-Bun recipe from the Onsite Kitchen. 

This recipe is featured in the newest volume of the Onsite Journal.

At Onsite, we strive to serve the whole person—mind, body, and soul.

Crisp linens, warm conversations, nourishing meals, and wide open spaces are all a part of our holistic approach to healing.

We aim to help you heal, restore, and transform during your stay with us—that’s why we incorporate high-quality ingredients from local farmers to ensure that everything we do helps aid in the healing process. 

Many of our ingredients are sourced directly from our campus gardens. When making this honey-bun recipe at our Tennessee campus, we utilize honey from our very own beehive. 

This simple yet delicious recipe is sure to become a fan favorite around your table this holiday season. 

  • 2 ¼ cups all purpose flour
  • 1 ½ cups sugar
  • 3 ½ teaspoon baking powder
  • ½ teaspon baking soda ½ teaspoon salt
  • 2/3 cup vegetable oil
  • ½ cup local honey
  • 8 ounces sour cream
  • ¾ cup packed brown sugar
  • ½ cup chopped pecans
  • 2 teaspoons ground cinnamon

  • 1 cup powdererd sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla

  1. Heat oven to 350 degrees and spray a 13×9 baking pan.
  2. Mix all your dry ingredients except brown sugar, pecans, and cinnamon in a large bowl.
  3. In another bowl, whisk your wet ingredients.
  4. Pour the wet ingredients into the bowl with the dry and thoroughly mix till there are no lumps.
  5. Pour half the batter into the baking pan. Combine the pecan, brown sugar, and cinnamon and spread a layer over the cake batter.
  6. Pour the remaining batter over and, using a knife, slowly swirl the mixture together.
  7. Bake 28-30 minutes or until golden brown. 
  8. Immediately mix your powdered sugar, milk, and vanilla. Poke holes with a fork in the prepared cake and pour the icing over the still-warm cake.
  9. Let cool completely.

For more recipes from the Onsite Kitchen, articles from our clinical team, descriptions of Onsite’s robust digital and in-person experiences, and powerful stories from Onsite Alum, pick up a copy of our annual Onsite Journal.

“When I signed up for an Onsite program, I expected traditional camp-style food like sloppy joes and hot dogs. When I got there, I was blown away by the culinary experience. The food was just as good as any five-star restaurant. I have several allergies, and my needs were always met (and exceeded).”

— Onsite Alum