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This delicious Honey Bun Cake is simple to make thanks to the box of yellow cake mix and a few ingredients that make it taste ‘homemade’. If you love those iconic Little Debbie Honey Bun Snack Cakes then this easy cake recipe is a must-make!

For another fun recipe made from Little Debbie snacks be sure and also make my Zebra Cake Balls.

Overhead pic of the cake cut into slices.

Honey Bun Cake Recipe (Boxed Cake Mix Hack)

This super easy and simple cake recipe tastes like a mix between Cinnamon Rolls and a cinnamon coffee cake! It’s the best of both worlds and with only a few minutes of prep time this cake is ready to bake in about 5 minutes.

Starts with a doctored up moist buttery yellow cake mix filled with a layer of cinnamon sugar in the middle, and a sweet vanilla glaze over top. Tastes just like those Little Debbie snack cakes that everyone loves!

Slice of cake with one fork bite taken out the front.

Simple Ingredients Needed To Make This Easy Cake Recipe

Cinnamon Sugar Mixture

Light Brown Sugar
Ground Cinnamon

Honey Bun Cake Batter

Yellow Butter Cake Mix : This is labeled differently depending on the brand used like golden butter cake mix, and butter recipe yellow. Make sure you are using a cake mix with the words ‘butter’ and ‘yellow’ in it.
Sour Cream : I recommend using full fat sour cream for the best taste and texture.
Canola Oil
Large Eggs

Simple Vanilla Glaze

Powdered Sugar
Milk : It’s best to use a higher fat milk like half and half or heavy cream. 2% milk or whole milk are other great options too. If using a higher fat milk (like heavy cream) you will need to use more of it in order to get a durable consistency.
Vanilla Extract : I always recommend using pure vanilla extract for all baking.

How To Make Easy Honey Bun Cake (Full Recipe Card Below)

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray.

In a small bowl, stir together the brown sugar and cinnamon until combined. Set aside for later.

In a large mixing bowl, using an electric hand mixer or spatula, stir together the cake mix, sour cream, oil, and eggs until well combined.

Pour half of the batter into the prepared pan.

Sprinkle the brown sugar mixture evenly over top the cake batter.

Drop spoonfuls of the remaining cake batter all over top the cinnamon sugar mixture. Spread it very carefully (if needed) to cover the cinnamon layer.

Bake for 32-40 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking whisk together the powdered sugar, milk, and vanilla extract in a medium bowl.

Pour the vanilla glaze over top the warm cake. Let it cool inside the pan until the glaze has set. Eat warm or at room temperature.

How To Store Leftovers Of This Honeybun Cake Recipe

Because of the milk in the glaze, the leftovers need to be stored in the fridge, covered with a lid or plastic wrap, for up to 4 days. Warm up leftovers in the microwave or eat it chilled from the fridge, or bring it to room temperature.

If you would rather store leftovers at room temperature (I prefer this cake at room temperature) then I recommend using canned evaporated milk in the glaze instead of chilled milk.

Can I Use a Different Cake Mix?

Although I only recommend using a buttery yellow cake mix you can use a regular yellow cake mix if wanted. The buttery yellow cake mix has a better flavor than regular yellow cake mix. You could also use a white cake mix as well.

Tips For Success

Glazing Tip : The cake should bake up fairly flat on top but there may be some dips and ridges. The cake should definitely not sink in the middle, which means that it was not cooked thoroughly. Pour the glaze over top the cake and use a rubber spatula to spread it out all over the cake. If it is pooling up in one area just keep spreading it out until it starts to set. I also like to take a toothpick and poke holes all over the top of the cake before I drizzle the glaze over. The small holes just help some of the glaze settle down into the cake.
Spreading The Second Cake Batter Layer Over The Cinnamon : I like to take a large spoon and drizzle the cake batter all over top the cinnamon layer. It takes longer to do it this way, but I found it’s the best way to get that distinctive layer of cinnamon sugar between the two cake layers. You can also take the batter and pour it all over the top of the cinnamon layer rather than in just one spot in the center of the pan. A plastic spoon is another great spreading tool. If you don’t care about the middle layer of cinnamon then just dump all the cake batter into the pan and sprinkle the cinnamon mixture over top. Take a table knife and drag it through to create swirls. Then bake as directed.
Toothpick Test : Insert a toothpick into the center of the cake to ensure that it comes out dry, or with moist crumbs, so you can make sure it’s cooked thoroughly. If the cake is not cooked all the way through it will sink in the middle as it cools.
Less Sweet Cake : Reduce the light brown sugar in the cinnamon sugar mixture to 3/4 cup instead of 1 cup.
Serving : I prefer to let this cake cool at room temperature for the glaze to set and the cake to cool. I serve it at room temperature.

Easy Honey Bun Cake Recipe (With a Cake Mix)

Honey Bun Cake Recipe (Boxed Cake Mix Hack)