Go Back

Honey Bun Cake

A delightful and comforting dessert that beautifully blends the flavors of cinnamon and brown sugar with a moist, tender cake, crowned with a creamy glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box yellow cake mix The foundation of our cake, providing a sweet and tender base.
  • 1 cup sour cream Adds moisture and richness for a velvety texture.
  • 3/4 cup vegetable oil Ensures the cake stays moist.
  • 4 large eggs Essential for binding the ingredients together.
Cinnamon Sugar Mixture
  • 1 cup brown sugar Gives the cake its deep, caramel-like sweetness.
  • 1 tablespoon ground cinnamon Infuses the cake with warm flavors.
Glaze Ingredients
  • 2 cups powdered sugar Used for the glaze.
  • 1/4 cup milk Adds creaminess to the glaze.
  • 1 teaspoon vanilla extract Enhances the overall taste experience.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine yellow cake mix, sour cream, vegetable oil, and eggs. Beat until smooth and creamy for around 2 minutes.
  3. In a separate bowl, mix the brown sugar and ground cinnamon together.
  4. Pour half of the cake batter into the prepared pan, then sprinkle with the cinnamon sugar mixture.
  5. Carefully pour the remaining batter on top and create swirls with a butter knife.
Baking
  1. Place the cake in the oven and bake for 35 to 40 minutes. A toothpick should come out clean when inserted into the center.
Glazing
  1. While the cake is baking, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth.
  2. Poke small holes in the baked cake and pour the glaze over it while it's warm.
  3. Allow the cake to cool at room temperature.

Notes

For added flavor, consider including a pinch of nutmeg or using a spice cake mix. Optional: Fold in nuts or chocolate chips before layering. Store in an airtight container for up to 3 days or freeze for up to 2 months.