Honey Bun Cake

4.79 from 14 votes

This Honey Bun Cake could very well be a new family favorite! A moist yellow cake, with a deliciously sweet brown sugar and cinnamon swirl, topped with a vanilla glaze. This super easy cake starts with a boxed yellow cake mix and gets its moisture from the addition of sour cream. So good, you'll want to eat it for breakfast!

Prep Time15

Cook Time45

Additional Time1

Total Time2

Course: Cake & Cupcakes

Cuisine: American

Keyword: brown sugar cinnamon, cinnamon roll cake, honey bun cake, snack cake, vanilla glaze, yellow cake, yellow cake mix

Servings:

Calories: 429kcal

Author: Michaela Kenkel

Equipment

Ingredients

FOR THE CAKE:
1 15.25 ounce box yellow cake mix
2/3 cup vegetable oil
4 large eggs
1 cup one 8 ounce container sour cream
1 cup brown sugar firmly packed
1/3 cup pecans chopped (optional)
2 teaspoons ground cinnamon
FOR THE GLAZE:
1 cup powdered sugar
1 Tablespoon milk
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 degrees F. Spray a 9x13" baking dish with non-stick cooking spray. (or grease and lightly flour it) Set aside.
In a large bowl, using your mixer, beat together cake mix, vegetable oil, eggs, and sour cream. Mix on low speed for about 30 seconds until the ingredients are moistened. Turn mixer to medium speed and beat for another 2 minutes, scraping the sides of the bowl as needed.
In a small separate bowl. mix brown sugar and cinnamon together with a fork (add in chopped pecans if using.) until mixed together.
Spread half of the cake batter into the bottom of the prepared pan. Sprinkle the brown sugar-cinnamon mixture evenly over the top. Pour the remaining cake batter over the top and carefully spread it to cover the cinnamon sugar.
Bake for approximately 45 minutes or until the cake is a deep golden brown color, and a toothpick inserted in the center comes out clean.
Prick the top of the cake with the tines of a fork while it's warm.
Mix the glaze ingredients together and spread over warm cake. Add a little more milk if needed to get the glaze your desired consistency.
Cool completely. Store covered.

Notes

This cake also works really well baked in a bundt pan.

Nutrition