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.
Doctored Cake Mix Recipe
This is a doctored cake mix recipe topped with an easy glaze. It’s fantastically sweet and can be eaten as dessert or with a cup of coffee for breakfast or a snack.
This Honey Bun Cake is so simple, but so good. It is sure to become a family favorite.
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
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.
No mixer needed. Just a large bowl and a whisk. Got to love that.
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!
More Easy Cake Recipes
Watch the short video below to see how easy this recipe is to make.
Honey Bun Cake
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.
SERVINGS: 20
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.
Notes
Cake will keep for 4 to 5 days in an airtight container at room temperature. Warm in the microwave for a few seconds before serving.
Nutrition
Calories: 269kcal
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Very moist!!! Family absolutely Loves!!!!
Amazing! Very moist and tasty
looks delicious though I will note how this “honey bun cake” actually doesn’t have any honey in it lol
I made this recipe and added pecans to the brown sugar cinnamon and it was amazing. A crowd pleaser that I’ll surely make again.
Very easy to make and the family loves it!! Never any left over!
Love to bake it and love to eat it.
It’s easy to make,everyone loves it and it’s a great cake for Thanksgiving.
This cake is not only easy, but a crowd pleaser! Recipe says cake will keep in refrigerator for 5 days, but it’s usually gone before the end of the day when I make it! With Thanksgiving & Christmas coming this is a great Cake to have for family get togethers/parties! 5 Stars easy! 😁
Very easy. Very good!
This is the Best honey bun cake I’ve ever made..Soo moist and delicious .😋
Delicious but takes way longer to get done than the directions say. Had to cook an extra 25 minutes convered after the initial cooking time.
Adjust the oven temp…
Easy breezy and quick! Never fail quick dessert👍🏿
We made it tonight. Thank you it’s simple and easy. Will use this recipe again. ⭐⭐⭐⭐⭐
This is our family’s favorite cake.took it to a Christmas party last yr .friend from work said her husband said was the best cake he’d ever ate
I made thus for the first time, family has given it a five star
I made this but doubled the cinnamon and the vanilla. I left it in the oven for the time allotted which was 35 minutes at 325. It was still not done and had to put in for another 10 minutes. Other than this the cake is good.
I have made this recipe 3 times so far. Today I baked it at 350 degrees. The last time I made it it was still gooey in the center after 45 mins. I do use a glass baking dish. That may be the difference. After looking at all the other recipes online they say 350. I think 40 mins on 350 is ideal. It’s still extremely moist and I make it just as your recipe says besides that alteration. My family absolutely loves it. New favorite at my house. Thank you
Excellent! I added more cinnamon and vanilla as I love them both!
Very good easy recipe, everybody at work love this.
This cake has been baked many times for my church functions and people still want me to bake it. Very moist and a wonderful taste to it.
This is adding cinnamon and sour cream to a cake mix with a glaze, this didn’t have honey and therefore isn’t a honey bun cake
Honey Bun is the brand name of a popular packaged dessert that was (most likely) the inspiration for this cake, as they look/taste similar.
“Therefore,” huh? It didn’t have a BUN in it, either–apparently you don’t have a problem with that.
My favorite rebuttal!
We have all been told not to “feed the trolls”, which makes me confused to find one on a recipe website.