Honey Bun Cake is a super easy cinnamon swirl cake that is so moist and tasty. If you love the taste of cinnamon rolls, you will be crazy for this Honey Bun Cake recipe.
Doctored Cake Mix Recipe
This is a doctored cake mix recipe topped with an easy glaze. A box of cake mix is easily transformed into a moist and delicious cake that tastes like homemade. Such an easy short-cut for a foolproof dessert that everyone will rave about. It’s fantastically sweet and can be eaten as dessert or with a cup of coffee for breakfast or a snack.
Reader Comment
Murielle says- “⭐⭐⭐⭐⭐This is pure heaven. As well easy to make. Everyone at my work breakfast meeting enjoyed.
Not a crumb remained!”
This Honey Bun Cake Recipe is so simple, but so good. It is sure to become a family favorite.
Be sure to also try this Honey Bun Bundt Cake. It is equally delicious.
How To Make
(Full recipe instructions below.)
- Mix together the batter.
- Spread half the batter in a 9×13-inch pan.
- Sprinkle brown sugar/cinnamon mixture over batter.
- Cover with remaining batter and run a knife through the batter to swirl it together.
- Bake 30 to 35 minutes.
- Whisk together glaze ingredients and pour over hot cake.
Tips For Making Honey Bun Cake
Do not add the ingredients on the box of cake mix or follow the directions on the box. You are just going to use the dry cake mix to add to this recipe.
No mixer needed. Just a large bowl and a whisk. Got to love that.
Be sure not to overcook the cake. Use the toothpick test. A toothpick inserted in the middle should come out clean or with a few crumbs attached.
Storage
This cake is so moist it will keep for at least 4 to 5 days. Just be sure to cover it well so that it will not dry out.
Try warming leftovers in the microwave for a few seconds and serve with a glass of warm milk. Delish!
This tried and true recipe is sure to be a family favorite!
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Honey Bun Cake
Equipment
Ingredients
- 1 (15.25-ounce) package yellow cake mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 2 cups powdered sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325 degrees and spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, stir together cake mix, eggs, vegetable oil, and sour cream until smooth.
- Pour half of cake batter into prepared pan and smooth it out.
- Stir together brown sugar and cinnamon in a bowl. Sprinkle evenly on top of cake batter.
- Cover with remaining cake batter, spreading it evenly. Run a knife in a swirling pattern through the cake batter.
- Bake 30 to 35 minutes.
- In a medium bowl, whisk together powdered sugar, milk, and vanilla. Pour over hot cake. Let cake cool 20 minutes before cutting.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published March 25, 2019.
I tried this recipe and I succeeded..The family enjoyed! I will be making again
could you do this recipe as a poke cake. I would like more icing thru the cake
My mom use to make this cake every year for my son. When she passed he would aske me to make it well this year I actually did and it was so good I’ve already made it twice this month because everyone loved it so much!!!!
The honey bun cake is the same ingredients, my mother used in her sock- it – to – me – cake. The only difference is that she baked it in a Tube or a Bundt cake pan. A very delicious cake.
I am looking for an old cheese cake recipe, one that is real yellow, more like a heavy cheese mixture. The “cake” was sold in bakeries 60-70 years ago. Have not seen one in about 50 years ago. A box cheese cake with graham crusts comes close, but not close enough. The cake was sold in pieces, abou1” thick, sprinkled lightly with cinnamon and raisins. Bakeries baked on large sheet pan
Does it have to be refrigerated?
How long would I cook for a Bundt cake?
I officially made my first honeybun cake. My mom passed away and she always did the baking, if I must say so myself this cake is Great!
I’ve made this recipe 3 times in 2 months. My friends are in LOVE with this cake. Making it for Father’s Day.
Is it supposed to be jiggly at the top after having baked for over 35 minutes?
I am having the same time issue. I put it back in the oven for 3-5 more minutes. After that, it is what it is, and will determine if I use this recipe again.
I used this recipe and made cupcakes. Worked like charm. It will actually make 26-28 cupcakes depending how full you fill the cups. I did just 24 and they are super big.
May I ask how long you cooked your latest cupcakes, the big ones? Also, did you use the same layers as instructed for the cake? Thank you!