Honey Bun Cake Recipe

Dorothy Thomas

Honey Bun Cake is a moist, cinnamon-swirled dessert that tastes just like the classic honey buns you loved as a kid—only better! Made with yellow cake mix and topped with a sweet glaze, it's a crowd-pleasing treat for breakfast, brunch, or dessert.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 12

Course: Brunch, Dessert

Cuisine: American, Southern

Calories: 410

Ingredients Equipment Method Notes

Ingredients

1 box Yellow cake mix (15.25 oz)
1 cup Sour cream
4 large Eggs
¾ cup Vegetable oil
¾ cup Brown sugar (light or dark)
2 tsp Ground cinnamon

Glaze:

2 cups Powdered sugar
¼ cup Milk
1 tsp Vanilla extract

Equipment

Mixing bowls
Whisk or electric mixer
9x13-inch baking pan
oven
Spatula
Cooling rack

Method

Preheat oven to 325°F (163°C). Grease a 9x13-inch baking pan or line it with parchment paper.
Mix cake batter: In a large bowl, combine cake mix, sour cream, eggs, and vegetable oil. Mix until well combined and smooth.
Make cinnamon swirl: In a small bowl, mix brown sugar and cinnamon together.
Layer the cake: Pour half of the batter into the prepared baking pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Add the remaining batter on top and gently swirl with a knife or spatula (do not overmix).
Bake for 38–42 minutes, or until a toothpick inserted in the center comes out clean.
Prepare glaze: While the cake bakes, whisk together powdered sugar, milk, and vanilla extract until smooth.
Glaze the cake: Once the cake is done baking and still warm, pour the glaze evenly over the top.
Cool slightly, then slice and serve warm or at room temperature.

Notes

This cake tastes even better the next day after the glaze has fully soaked in.
You can substitute Greek yogurt for sour cream if needed.
Add chopped pecans to the cinnamon layer for extra crunch.
Store at room temperature in an airtight container for up to 3 days or refrigerate for longer freshness.