Cookie Butter Honeybun Cake

Ingredients

• 1 box Yellow Cake Mix (store‑bought, about 15 oz)
• 4 Large Eggs (room temperature)
• 0.75 cup Vegetable Oil (neutral oil)
• 8 oz Sour Cream (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 0.5 cup Cookie Butter (Biscoff Spread) (about 4 oz, softened)
• 10 Biscoff Cookies (whole, crumbled)
• 1 cup Light Brown Sugar (packed)
• 2 tsp Ground Cinnamon
• 2 cup Powdered Sugar (sifted)
• 0.25 cup Milk (room temperature, any type)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Combine Wet Ingredients

   In a large mixing bowl, whisk together the yellow cake mix, 4 room‑temperature eggs, 3/4 cup vegetable oil, 8 oz sour cream, and 1 tsp vanilla extract until smooth.

   Time: PT5M

3. Add Cookie Butter

   Fold in 1/2 cup softened Biscoff cookie butter until evenly distributed. Set aside.

   Time: PT2M

4. Prepare Crumbled Cookies

   Place 10 Biscoff cookies on a cutting board and crumble them into small pieces. Reserve for layering.

   Time: PT2M

5. Create Brown‑Sugar Cinnamon Layer

   In a small bowl, combine 1 cup light brown sugar with 2 tsp ground cinnamon; stir until blended.

   Time: PT1M

6. Layer the Batter and Fillings

   Grease the Pyrex dish. Pour half of the batter into the dish, sprinkle half of the crumbled cookies, then spread half of the brown‑sugar‑cinnamon mixture over the cookies. Pour the remaining batter on top, add the rest of the crumbled cookies and the remaining brown‑sugar mixture, and swirl gently with a spatula.

   Time: PT5M

7. Bake the Cake

   Place the dish in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted near the center comes out clean.

   Time: PT45M

   Temperature: 350°F

8. Prepare the Glaze

   While the cake is still warm, whisk together 2 cups powdered sugar and 1/4 cup room‑temperature milk until smooth.

   Time: PT3M

9. Glaze the Cake

   Drizzle the glaze evenly over the warm cake, allowing it to soak in. Let the cake cool on a rack before slicing.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

12 g

Fiber

1 g