Honeybee Cake

Sally Sibthorpe’s Honeybee Cake entry in the Sue Bee® honey Sweet Eats Recipe Contest!



  • 1 cup Sue Bee® Spun Honey
  • 2 1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup soft butter
  • 3 large eggs
  • 3 mashed bananas
  • 2 teaspoons grated orange rind
  • 1 1/2 teaspoons vanilla
  • 1 1/2 teaspoons almond extract
  • 1 (8-ounce) can crushed pineapple
  • 1/2 cup toasted coconut (plus 1/2 cup toasted coconut for garnish*)
  • 1/2 cup toasted chopped pecans


  • 1/4 cup Sue Bee Spun Honey, warmed
  • 2 tablespoons orange juice

Cream Cheese Frosting

  • 1/2 cup Sue Bee Spun Honey
  • 1 1/2 bricks cream cheese, softened (12 ounces total)
  • 3/4 cup soft butter
  • 3 tablespoons orange marmalade


  • Sift together flour, soda, baking powder and salt.
  • In a large mixing bowl, beat together Sue Bee® honey, butter, eggs, bananas, orange rind and extracts until well-mixed.
  • Stir in dry ingredients until moistened (do not beat).
  • Fold in pineapple and 1/2 cup pecans.
  • Pour batter into a greased and floured 9-inch round springform pan.
  • Bake at 350 F for 50-60 minutes or until a wooden pick inserted in center comes out clean.
  • While cake is still warm, use a toothpick to gently poke several holes in it.
  • Mix together the glaze ingredients and spoon evenly over top of cake. Let cool completely.
  • Using an electric mixer, beat together the cream cheese and butter at medium speed until smooth. Beat in Sue Bee® honey and orange marmalade at low speed until light and fluffy. Chill until needed.
  • When cake is cool, remove side of pan and slide cake off with a spatula unto a cake plate.
  • Frost top and sides with cream cheese frosting and top with toasted coconut.
  • Store in refrigerator.
  • (Garnish is optional.)
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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