Honey Bun Cake

Overhead pic of the cake cut into slices.

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!

Course Dessert

Cuisine American

Keyword honey bun cake, honey bun cake mix recipe, recipe for honey bun cake

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 271kcal

Author Jessica - Together as Family

Equipment

Ingredients

Cinnamon Sugar Mixture

1 cup light brown sugar
2 teaspoons ground cinnamon

Honey Bun Cake Batter

1 box (15.25 oz) butter yellow cake mix
1 cup full-fat sour cream
3/4 cup canola oil
4 large eggs

Simple Vanilla Glaze

2 cups powdered sugar
1/4 cup whole milk or half and half
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350℉. Spray a 9x13-inch baking pan with non-stick cooking spray.
Cinnamon Sugar Mixture : In a small bowl, stir together the brown sugar and cinnamon until combined. Set aside for later.
1 cup light brown sugar, 2 teaspoons ground cinnamon
Honey Bun Cake Batter : 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.
1 box (15.25 oz) butter yellow cake mix, 1 cup full-fat sour cream, 3/4 cup canola oil, 4 large eggs
Pour half of the cake batter into the prepared pan and spread it out evenly.
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 to cover the cinnamon layer.
^{* Try to drop the cake batter out all over the pan so that you don't have to spread it too much. I have found that a plastic spoon is the easiest way to gently spread the batter over top the cinnamon sugar layer without mixing it up.}
Bake for 32-40 minutes or until a toothpick inserted into the center comes out clean.
^{* The cake should look puffy, the edges will be set and slightly pulled away from the sides of the pan, and the the top of the cake should be golden brown.}
While the cake is baking whisk together the powdered sugar, milk, and vanilla extract in a medium bowl.
2 cups powdered sugar, 1/4 cup whole milk or half and half, 1 teaspoon vanilla extract
Pour the vanilla glaze over top the warm cake. Let it cool inside the pan until the glaze has set and the cake has cooled to room temperature.
^{* I prefer serving the cake at room temperature after it has cooled and the glaze has set. About 1-2 hours.}
^{* If wanted, use a toothpick to poke several holes all over top the cake before pouring the glaze over the cake. This just helps some of the glaze sink into the cake. I do this when I make this cake.}

Notes

Storing Leftovers : 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

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.

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