Honey Bun Cake

5 from 1 vote

This easy Honey Bun Cake starts with a box of yellow cake mix and bakes up soft and moist, with a cinnamon brown sugar swirl and a sweet glaze poured over the top. It's a cozy, crowd-pleasing dessert that doubles as a sweet breakfast treat.

Course Dessert

Cuisine American

Keyword Honey Bun Cake, honey bun cake recipe

Prep Time 10

Cook Time 45

Cooling Time 10

Total Time 1 5

Servings slices

Calories 311kcal

Author Blair Lonergan

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.

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