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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
Honey Bun Cake
Ingredients
For the Cake:
- 1 15.25 ounce box yellow cake mix
- 4 eggs
- 2 teaspoons vanilla extract
- 2/3 cup vegetable oil
- 8 ounces sour cream
- 1 cup brown sugar
- 3 teaspoons cinnamon
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F. Spray a 9 x 13-inch pan with cooking spray and set aside.
- In a large bowl, combine cake mix, eggs, oil and sour cream. Using an electric mixer, beat for 3 minutes on medium speed. Pour half of the batter into the prepared pan.
- In a small bowl, stir together brown sugar and cinnamon. Sprinkle over the batter in the pan.
- Spread remaining batter over top. Bake for 44-48 minutes, or until golden brown and a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool for about 5-10 minutes. Use a fork to prick holes all over the top of the warm cake – especially in the corners.
- While cake is still warm, whisk together powdered sugar, vanilla and milk until 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. Pour evenly over the top of the warm cake. Slice and serve warm, or allow to cool to room temperature.
Notes
- 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.
So easy and so tasty with coffee in the morning. My boyfriend is obsessed.
Thanks, Amber! I agree — such a delicious treat for breakfast!