This Honey Bun Cake bakes up soft and moist, with a cinnamon brown sugar swirl running through the middle and a sweet glaze poured over the top. It starts with a box of yellow cake mix, so it comes together fast with almost no fuss. Enjoy it warm with coffee for breakfast, or as an easy dessert any time of year!
More cozy breakfast cakes:
If you have ever grabbed a packaged honey bun, this is that same cinnamon-swirled, glazed treat in soft, sliceable cake form. My friend Jackie shared her version with me after I had enjoyed honey bun cakes at church potlucks for years, and it has been a keeper in my kitchen ever since!
Before You Get Started
A few small things make the difference between a good honey bun cake and a great one. Keep these in mind before you start:
- Glaze the cake while it’s warm. Poke holes first so the glaze soaks down a little bit, which is what gives you that signature gooey honey bun texture.
- Use room temperature ingredients. Let your eggs and sour cream sit out first so the batter blends smoothly and bakes evenly.
- Don’t over-bake. The low 325°F oven and a clean toothpick are your cues. A cake mix cake dries out quickly past that point.
How to Make Honey Bun Cake
This one comes together in just a few simple steps. Here’s how to do it, start to finish:
Step 1: Make the Batter
In a large bowl, combine the yellow cake mix, eggs, oil, sour cream, and vanilla. Beat with an electric mixer for about 3 minutes on medium speed, until the batter is smooth and thick.
Step 2: Layer and Add the Cinnamon Swirl
Pour half of the batter into a greased 9×13 pan.
Stir together the brown sugar and cinnamon, then sprinkle it evenly over the batter.
Take it out toward the edges, not just the center, so every slice gets that ribbon of cinnamon.
Want a little texture? Stir chopped pecans into the brown sugar mixture for crunch, or add raisins for extra sweetness.
Step 3: Top and Bake
Dollop the remaining batter over the cinnamon layer, then gently spread it into an even layer with a spatula or the back of a spoon.
Bake at 325°F for 44 to 48 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.
Step 4: Poke and Glaze
Let the cake cool for 5 to 10 minutes, then use a fork to poke holes all over the warm cake, especially in the corners.
Whisk the powdered sugar, milk, and vanilla together until smooth and thin enough to pour, then pour it evenly over the warm cake so it sinks into the holes.
Adjust the glaze as needed: Too thick, add a splash more milk; too thin, whisk in a little more powdered sugar.
Prefer frosting over a glaze? A cream cheese frosting is lovely here. My Easy Carrot Cake Recipe uses a cream cheese frosting if you want to see it in action.
Serve the cake warm shortly after glazing, or let it cool to room temperature. It’s delicious with a hot cup of coffee in the morning, or a scoop of vanilla ice cream for dessert.
Storing Leftovers
Store: Keep the cake covered at room temperature for 2 to 3 days. To hold it longer, move it to the refrigerator, where it will keep for about a week.
Freeze: Wrapped tightly, the cake freezes well for up to 3 months. If you can, wait to glaze until after thawing, since the glaze can turn runny once frozen and thawed.
Reheat: For that fresh-baked feel, warm a slice in the microwave for 10 to 15 seconds before serving.
Frequently Asked Questions
Why did my honey bun cake turn out dry?
Overbaking is almost always the culprit. Every oven runs a little differently, so start checking at 44 minutes and pull the cake as soon as a toothpick comes out clean. The low 325°F temperature helps keep it moist, so resist the urge to turn up the heat.
Do I have to poke holes in the cake before glazing?
Yes, don’t skip it. The holes let the glaze soak down into the warm cake instead of just sitting on top, and that is exactly what gives honey bun cake its moist, gooey texture.
Can I use a different flavor of cake mix?
Yellow cake mix is traditional and gives you that classic honey bun flavor, but butter or white cake mix will work too. Steer clear of flavored mixes like chocolate or lemon, since they compete with the cinnamon and glaze.
More Easy Cake Mix Desserts
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
- ⅔ 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.
Nutrition
Originally published in November, 2019, this post was updated in August, 2026.
So easy and so tasty with coffee in the morning. My boyfriend is obsessed.
Thanks, Amber! I agree — such a delicious treat for breakfast!
Yummy!!! I made it as directed, but only had white cake instead of yellow and it came out just fine as you mentioned. At first, I felt like the batter was too thin or simply not enough when I laid down the first 1/2 into the 9×13 pan. Then once I put the brown sugar cinnamon mixture on next, and topped with the rest of the batter, I really doubted and seriously considered that maybe I should have used a 9×9 instead. But to my pleasant surprise, when I peeked inside the glass window of my oven door, that cake poofed up so high, I thought it might spill over. Then it settled back down to the exact-perfect level and was toothpick-done right at the 44 minute mark. Thanks Blair!!!
Yay! I’m so glad that it was a success, Maggie. Thanks for your note!