Honey Bun Cake
This tasty Honey Bun Cake might become a new family favorite! A yellow cake that is delicious and has a very sweet brown sugar and cinnamon swirl on top. This cake is quite easy to make. You start with a box of yellow cake mix and add sour cream to make it moist. It tastes so amazing that you’ll want to eat it for breakfast!
I needed something simple to bake for dessert a while ago, and all I had in the pantry was a yellow cake mix. I looked up “Betty Crocker Honey Bun Cake” on Google and found this recipe. I have all the things I needed to build it! I chose not to add pecans to the cinnamon swirl in this dessert, but it tastes great any way!
I first saw this recipe on a Betty Crocker website, but you don’t have to use Betty Crocker cake mix to make it. Any kind of yellow cake mix will work.
This lovely thing brings back memories! Do you recall how sweet Little Debbie Honey Buns were when you were a kid? (Or maybe you’ve had one of those sweet rolls more recently—no judgment here!) This cake tastes like a store-bought honey bun, with its sticky, sweet flavor and just a few simple ingredients.
Get ready to enjoy this really easy Honey Bun Cake. You probably already have all the ingredients you need! This dish is extremely easy to create because you start with a box of cake mix. Mix in brown sugar, cinnamon, and chopped pecans to make a nice cinnamon swirl. Finally, add a warm and creamy vanilla icing on top.
This luscious cake will be a family favorite in the future. You can serve it as a dessert or as a breakfast cake with a glass of milk. Use a regular 9×13 pan or a bundt cake pan!
This Honey Bun Cake might become a new family favorite! A moist yellow cake with a sweet brown sugar and cinnamon swirl on top and a vanilla icing. This cake is quite easy to make. You start with a box of yellow cake mix and add sour cream to make it moist. You will want to eat it for breakfast since it is so tasty!
Recipe Summary
Time to Get Ready: 15 Minutes
Cook: 45 minutes
Extra Time: 1 hour
Total Time: 2 hours
Class: Cake and Cupcakes
Food: American
Keywords: Brown sugar cinnamon, cinnamon roll cake, honey bun cake, snack cake, vanilla icing, yellow cake, and yellow cake mix.
Number of servings: 12
Calories: 429
Written by: Michaela Kenkel
Equipment
- Rubber spatulas
- Stand Mixer from Kitchenaid
- Hand Mixer from KitchenAid
- 9×13 Pyrex Baking Dish with a Cover
Ingredients
You probably already have most of the easy ingredients for this recipe in your fridge or cupboard. To see the full measurements, scroll down to the recipe card.
- Use your favorite brand of yellow cake mix or make your own yellow cake from scratch. People have told me that this recipe also works well with Duncan Hines golden butter cake mix.
- Vegetable oil makes this tasty cake even moister.
- Eggs: Give baked foods structure, flavor, and richness.
- Sour cream makes the cake moist and gives it a beautiful, fluffy texture.
- Brown Sugar: Brown sugar is combined with cinnamon to give the dish more taste.
- Chopped pecans give the dish a crunchy texture and flavor, but you may leave them altogether if you choose.
- Ground Cinnamon: You can’t replace cinnamon; it gives this cake a great cinnamon swirl flavor.
- Sugar in powder form: This is the substrate for the vanilla glaze.
- Milk: Makes the glazed topping thicker.
- Vanilla Extract: This gives the glaze a nice vanilla flavor.
Full Ingredient List:
- ○ 1 15.25-ounce box of yellow cake mix for the cake
- ○ 2/3 cup of oil from vegetables
- ○ Four big eggs
- ○ 1 cup of sour cream in an 8-ounce container
- ○ 1 cup of brown sugar that is tightly packed
- ○ 1/3 cup of chopped pecans (optional)
- ○ 2 teaspoons of ground cinnamon
- ○ 1 cup of powdered sugar for the glaze
- ○ 1 tablespoon of milk
- ○ 1 teaspoon of pure vanilla extract
Preparation Instructions
- Set the oven to 350 degrees F. Use non-stick cooking spray to coat a 9×13-inch baking dish. (Or grease and lightly dust with all-purpose flour) Put aside.
- Mix the cake mix, vegetable oil, eggs, and sour cream together in a big bowl with your electric mixer. For about 30 seconds, mix on low speed until the ingredients are wet. Set the mixer to medium speed and beat for another two minutes, scraping the sides of the bowl as needed.
- In a small bowl, combine brown sugar and cinnamon together with a fork. If you’re using chopped pecans, throw those in as well.
- Put half of the batter in the bottom of the pan that has been prepared. Spread the brown sugar mixture evenly over the top. Pour the rest of the batter on top and carefully spread it out to cover the sugar and cinnamon.
- Bake for about 45 minutes, or until the cake is a deep golden brown and a toothpick inserted into the middle comes out clean.
- While the cake is still warm, poke the top with the tines of a fork.
- Combine the glaze ingredients and spread them over the cake while it’s still warm. If you need to, add a bit more milk to the glaze to get it to the right thickness.
- Let it cool all the way down. Store in a container that is airtight. The cake will stay good for at least four to five days.
- Let it cool all the way down. Store is covered.
Baking this cake in a bundt pan also works very well.
Nutrition Information
1 serving has 429 calories, 62 grams of carbohydrates, 5 grams of protein, 19 grams of fat, 3 grams of saturated fat, 14 grams of polyunsaturated fat, 66 milligrams of cholesterol, 356 milligrams of sodium, 1 gram of fiber, and 44 grams of sugar.
Additional Notes
If you love it, pin it!
Let’s make this cake with cinnamon rolls!