Honey Bun Cake

Delicious Honey Bun Cake: a tender and buttery cake with swirls of cinnamon sugar and a sweet vanilla glaze. This doctored-up cake mix recipe tastes just like cinnamon rolls without the kneading or proofing!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 447kcal

Author John Kanell

Equipment

Mixing Bowls
9x13" cake pan

Ingredients

1 (15.25-ounce/432g) box yellow cake mix
3 large eggs
¾ cup vegetable oil (180ml)
1 cup sour cream (240g)
1 cup packed light brown sugar (220g)
1 tablespoon cinnamon
1 cup powdered sugar (120g)
4 teaspoons whole milk
½ teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Grease a 13x9-inch baking pan.
In a large mixing bowl, whisk together the cake mix, eggs, oil, and sour cream until smooth.
In a small bowl, stir together the brown sugar and cinnamon until combined.
Spread half of the batter into the prepared pan. Sprinkle with the cinnamon sugar mixture, and top with the remaining batter. Using the tip of a knife, swirl the batter generously.
Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs and the edges are golden brown. Let cool in the pan for a few minutes.
In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake, and let cool completely.

Notes

Swirl the cake batter generously. This will marble the cinnamon sugar layer, giving the cake a beautiful appearance when cut and helping the cinnamon flavor spread evenly throughout.
Thin the vanilla glaze if needed. Whisk in additional milk by the teaspoon to thin the glaze if desired or until it is spreadable but not runny.
Spread the glaze on the warm cake. The heat of the cake will help the glaze spread easily and soak into the cake a bit. Lightly and carefully spread the glaze so it doesn’t tear the top of the cake or spread around crumbs.

Nutrition