Filled with brown sugar cinnamon and finished with a sweet glaze, this Honey Bun Cake is an easy dessert recipe for any cozy gathering! Best of all, the quick recipe starts with a box of yellow cake mix — giving you plenty of extra time to enjoy the holiday season!
I’ve enjoyed Honey Bun Cakes at various church parties and potlucks for years, so naturally I was thrilled when my friend Jackie shared this recipe with me a few months ago. Jackie’s recipe originally came from one of those community cookbooks that the high school puts together as a fundraiser, so all credit goes to the kind teacher (Mrs. Brockman!) who contributed her favorite dessert.
What is a Honey Bun Cake?
If you’re not familiar with a Honey Bun Cake, it’s exactly what it sounds like — a cake version of those famous packaged snack cakes that we all know and love! A honey bun is a sweet roll, similar to a cinnamon bun, made with fried yeast pastry dough that includes honey, with a swirl of cinnamon in the middle and icing on top.
The Honey Bun Cake also has that great swirl of cinnamon in the middle, along with a thin layer of glaze on top. Enjoy it with coffee for breakfast or as an easy dessert at your next Thanksgiving or Christmas party — either way, it will disappear fast!
How to make Honey Bun Cake:
First, prepare the cake batter by combining the following ingredients in a large bowl with an electric mixer:
- Box of yellow cake mix
- Eggs
- Oil
- Sour cream
Next, pour half of the batter into a 9 x 13 inch baking dish. Then stir together the cinnamon and brown sugar and sprinkle the sugar mixture over the batter.
Pour the rest of the batter over top and use a spatula to gently spread it evenly over the whole pan.
Bake the cake in a 325 degree F oven for about 44-48 minutes, or until golden brown and cooked through. Allow the cake to cool for a few minutes, and then use a fork to poke holes all over the top of the cake.
How to make Honey Bun icing:
While the cake is still warm, it’s time to prepare the icing!
You’ll make a glaze using the following ingredients:
- Powdered sugar
- Milk
- Vanilla extract
Whisk the glaze together until completely smooth. You want it to be thin enough to pour and spread over the top of the cake. If it seems too thin, add some extra powdered sugar. If it seems too thick, add some extra milk.
How to serve Honey Bun Cake:
You can serve this cake warm (shortly after glazing), or make it ahead and serve it at room temperature. If serving the cake for breakfast or brunch, pair it with a hot cup of coffee or tea. For dessert, the cake is delicious with a scoop of vanilla ice cream or cinnamon ice cream!
Cook’s Tips and Recipe Variations:
- This recipe includes an icing that’s very similar to the glaze you’ll find on a store-bought honey bun pastry. If you prefer, you can use a more traditional cake frosting instead. A cream cheese frosting would be delicious!
- Add chopped pecans to the brown sugar mixture for some crunch! You can also add raisins to the brown sugar mixture for extra texture and sweet flavor.
- Does Honey Bun Cake need to be refrigerated? No, you do not need to refrigerate the cake. It will stay fresh on the counter at room temperature for about 2-3 days. If you want to keep the cake for longer than 2-3 days, I recommend putting it in the refrigerator.
- Can you freeze Honey Bun Cake? Yes! This cake freezes well. Wrapped tightly, the cake will keep in the freezer for up to 3 months. The glaze may be a bit runny when it’s thawed, so wait to add the icing after thawing, if possible.
More easy cake recipes that you might enjoy:
- 5-Ingredient Gooey Butter Cake
- Italian Love Cake
- Claudia’s Easy Triple Chocolate Cake
- Hummingbird Cake
- Coca Cola Cake
- Coconut Cream Cake
- Buttermilk Cake
- Watergate Cake
- Lemon Bundt Cake with Cake Mix
- Blueberry Pound Cake or Vanilla Pound Cake
- Strawberry Bundt Cake
- Chocolate Chip Bundt Cake
- Peach Dump Cake
- Pumpkin Cake with Yellow Cake Mix
- Pineapple Upside Down Cake with Cake Mix
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Honey Bun Cake
Ingredients
For the Cake:
- 1 (15.25 ounce) box yellow cake mix
- 4 large eggs
- 2 teaspoons vanilla extract
- â…” cup vegetable oil
- 8 ounces sour cream
- 1 cup packed light brown sugar
- 1 tablespoon cinnamon
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Grease a 9 x 13-inch baking pan with nonstick cooking spray; set aside.
- In a large bowl, combine the cake mix, eggs, vanilla, oil, and sour cream. Beat with an electric mixer for 3 minutes on medium speed.
- Pour half of the batter into the prepared pan.
- In a small bowl, stir together the brown sugar and cinnamon. Sprinkle evenly over the batter in the pan, spreading toward the edges.
- Dollop the remaining batter all over the top, using a spatula or the back of a spoon to spread it into an even layer.
- Bake for 44 to 48 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool for 5 to 10 minutes, then use a fork to prick holes all over the warm cake.
- While the cake is still warm, whisk the powdered sugar, vanilla, and milk together until smooth. It should be thin enough to pour. Add more powdered sugar if too thin, or more milk if too thick.
- Pour evenly over the warm cake, then slice and serve warm or at room temperature.
Notes
- Room temperature ingredients: Let the eggs and sour cream come to room temperature so the batter blends smoothly and bakes evenly.
- Glaze while warm: Poking holes and glazing the cake while it is still warm lets the glaze soak in for that signature honey bun texture.
- Add texture: Stir chopped pecans into the brown sugar mixture for crunch, or add raisins for extra sweetness.
- Frosting swap: For a richer finish, use a cream cheese frosting in place of the glaze.
- Store: Cover and keep at room temperature for 2 to 3 days, or refrigerate for up to a week.
- Freeze: Wrap tightly and freeze for up to 3 months. Glaze after thawing when possible, since the glaze can turn runny.
So easy and so tasty with coffee in the morning. My boyfriend is obsessed.
Thanks, Amber! I agree — such a delicious treat for breakfast!