Description

Oreo Honeybun Cake with Cinnamon Cookies & Cream Icing is a decadent fusion of spiced honeybun cake, crunchy Oreos, and a luscious cream cheese frosting. With swirls of cinnamon sugar and a topping of crushed cookies, this cake is perfect for brunches, potlucks, or indulgent dessert moments.

Ingredients

Cake:

1 box yellow cake mix
3/4 cup vegetable oil
4 large eggs
1 cup sour cream
1 tsp vanilla extract
1 tbsp cinnamon
1/2 cup brown sugar
12 crushed Oreo cookies

Cinnamon Swirl:

1/2 cup brown sugar
1 tbsp ground cinnamon

Icing:

4 oz cream cheese, softened
2 cups powdered sugar
2 tbsp milk
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup crushed Oreo cookies (with cream)
1 cinnamon cookie, crumbled for topping

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Instructions

Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix Cake Batter: In a large bowl, combine yellow cake mix, oil, eggs, sour cream, vanilla, cinnamon, brown sugar, and crushed Oreos. Mix until smooth.
Make Swirl: In a small bowl, mix 1/2 cup brown sugar and 1 tbsp cinnamon.
Layer Cake: Pour half the batter into the pan, sprinkle cinnamon swirl mix evenly, then top with remaining batter. Swirl lightly with a knife.
Bake: Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make Icing: Beat cream cheese until smooth. Add powdered sugar, milk, vanilla, and cinnamon. Mix until creamy. Fold in crushed Oreos.
Frost and Serve: Spread icing over cooled cake. Top with crumbled cinnamon cookie. Slice and enjoy!

Notes

For extra richness, substitute buttermilk for sour cream.
Try using cinnamon bun Oreos for a double cinnamon hit.
This cake keeps well refrigerated for up to 5 days.