Do you have that rumbly in your tummy? It must be time for something sweet! I was inspired by the upcoming release of Disney’s Christopher Robin to whip up this Honey Bun cake for breakfast. Our weekends usually see something a bit fancier than eggs and toast. Freezer waffles, perhaps? Scarlett prefers Cinnamon rolls to anything else, but as you can see, my family has a sweet tooth like Pooh Bear! This Honey Bun Breakfast Cake Ought to hit the spot!
While you’re whipping up your morning treat (or maybe just enjoy it with afternoon coffee?) you can print out this perfectly sweet set of Christopher Robin Coloring Sheets. Featuring all your favorite Hundred Acre Woods characters, the Pooh Bear coloring pages will give you a glimpse of what you can expect when you hit the theatres to see Christopher Robin!
Pooh Bear Honey Bun Breakfast Cake Recipe
This breakfast cake turned out so much better than I would have ever expected. Does it taste like a honey bun? YES! Is there any actual honey in there? No! But that won’t stop Pooh Bear from sniffing out a slice in the morning, afternoon and evening. This is also a great time to get out your stand mixer to whip on various speeds while you’re greasing your pan.
Pro tip: when it comes time to layer your cake, make sure the bottom layer is beefier than your top batter layer. The brown sugar tends to settle a bit, and you don’t want your sugar and pecans to become a crust! The layers ought to look like this when you’re ready to bake:
After the cake comes out of the oven, poke a zillion holes in it and layer the icing over it. Immediately. The hot cake will melt the icing into the poke holes and ooze all over. YUM! Let the hot, iced cake cool for at least an hour. This would be a good time to read a Pooh Bear story to your kids!
Once you slice it up, be sure to get plenty of the soft cake with the icing intact – if you touch the top too much, the icing will pull away and you’ll lose your sweetness!
- 1 box yellow cake mix
- 2/3 cup vegetable oil
- 4 eggs
- 1 container (8 oz) sour cream
- 1 cup packed brown sugar
- 1/3 cup chopped pecans
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 1.5 tablespoon milk
- 1 teaspoon vanilla
- Heat oven to 350°F. Grease and lightly flour 13x9-inch pan, or spray with baking spray.
- In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Spread half of the batter in pan. You'll want this batter layer to be a little thicker than your top layer (later) so you may want to pour slightly more than half in at this point.
- In small bowl, stir together brown sugar, pecans and cinnamon. Sprinkle over batter in pan in an even layer.
- Carefully spread remaining batter evenly over pecan mixture.
- Bake 40-45 minutes or until golden brown; the same color as Pooh Bear!
- In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. You may have to add a TINY bit more milk to get it to the pourable/spreadable consistency.
- Prick surface of warm cake several times with fork. Spread powdered sugar mixture icing over cake.
- Cool completely, about 1 hour. Store covered.
Christopher Robin Official Trailer
About the Movie
In Disney’s heartwarming live-action adventure, the young boy who shared countless adventures with his stuffed animal friends in the Hundred Acre Wood has grown up and lost sight of what’s important in life. Now it is up to his childhood friends to venture into our world and help Christopher Robin rediscover the joys of family life, the value of friendship and to appreciate the simple pleasure in life once again.
This looks so good, both the cake and the movie. I can’t wait to see it.