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Shot of two blue and white plates with honey bun cake slices on a wooden surface
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5 from 1 vote

Honey Bun Cake

Filled with brown sugar cinnamon and finished with a sweet glaze, this Honey Bun Cake is an easy dessert recipe for any cozy gathering!
Course Dessert
Cuisine American
Keyword Cake Mix Recipes, Easy Cake Recipe, Honey Bun Cake
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings 16 slices
Calories 329.1kcal
Author Blair Lonergan

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.

Nutrition

Serving: 1slice | Calories: 329.1kcal | Carbohydrates: 48.7g | Protein: 3.3g | Fat: 16.1g | Saturated Fat: 10.1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.8g | Cholesterol: 52.9mg | Sodium: 217mg | Potassium: 104.2mg | Fiber: 0.2g | Sugar: 33.9g