Honey Bun Cake is a semi-homemade, sweet & moist cake filled with a swirl of cinnamon and pecans that is perfect with a cup of coffee or a glass of milk.
Easy Honey Bun Brownies
I generally like to bake from scratch but sometimes doctoring up a cake mix can be even better.
This Honey Bun Cake (aka Honey Bun Brownies) starts with a box of yellow cake mix, is swirled with a cinnamon-sugar mixture, and topped with a sweet vanilla glaze…just like a honey bun, but in cake form.
It will quickly become one of your favorite cakes.
Why you’ll love this recipe
- Family favorite – Everyone loves this simple cake. It’s a delicious cake that, I think, tastes best warm. It is very sweet, much like a cinnamon bun, and is perfect with coffee or a glass of milk. You could even top it with a scoop of vanilla ice cream!
- Easy cake recipe – Because you start with a boxed cake mix and basic ingredients, it’s super easy.
- Perfect for all occasions – Whether it is for the holiday seasons or just for brunch, this honeybun cake will become one of your go-to recipes. Take it into your office, wrap it up individually for a bake sale, take it to your book club.
Helpful Tools
- Mixing Bowls – I love this set with the grippy bottom.
- Hand Mixer – As much as I love my stand mixer, I use my hand mixer way more.
- 9 x 13 Baking Dish – I love that this one has a lid to store leftovers easily.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Yellow Cake Mix – I use a 15.25 oz Betty Crocker Super Moist yellow cake mix.
- Vegetable Oil – You could swap out canola oil. I use vegetable.
- Eggs – Four large eggs.
- Sour Cream – I use full fat sour cream but light should work fine, too.
- Brown Sugar – I use light brown sugar.
- Pecans – I like to use pecan chips. Chopped will work as well.
- Cinnamon – Use a decent quality ceylon cinnamon.
- Powdered Sugar – That I seem to buy every time I’m at the store because I always think I’m out…also sometimes called confectioner’s sugar or icing sugar.
- Milk – I use 2% milk because that’s what I usually have on hand.
- Vanilla Extract – Use real vanilla, not imitation. I know it’s pricey but I buy it in bulk at Sam’s Club or Costco to help with the cost.
How to make a Honey Bun Cake with sour cream
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
JumpMaking this cake is easy!
- STEP ONE: First, to a large mixing bowl, add the yellow cake mix, oil, eggs, and sour cream and mix with an electric mixer on medium speed for about 2 minutes.
- STEP TWO: Next, spread half the batter into a greased 9 x 13 baking dish.
- STEP THREE: Then, in a small bowl, add brown sugar, pecans, and cinnamon. Mix it together then sprinkle a cinnamon sugar layer over the cake batter. Carefully spread the remaining cake batter over the top then swirl gently with a butter knife.
- STEP FOUR: Finally, bake for 30 minutes at 350 degrees F. Do a toothpick test to make sure it comes out clean in the center. While it’s baking, in a small separate bowl, whisk together the powdered sugar, milk, and vanilla.
- STEP FIVE: Once the cake is done, prick the top of the cake with a fork and spread the glaze over the top.
Let cool for an hour then enjoy!
What to serve with it
Serve this Honey Bun Cake warm at breakfast or brunch with Ham & Potato Casserole, Bird’s Nest Breakfast Cups, or Bacon & Spinach Breakfast Pizza.
How do you store a honey bun cake?
Store leftovers covered at room temperature, or in the fridge, for up to 5 days.
Need more easy cake recipes? Try these:
Click here to view my entire collection of cake & pie recipes.
Honey Bun Cake
Ingredients
For the Cake
- 15.25 ounce yellow cake mix
- ⅔ cup vegetable oil
- 4 large eggs at room temperature
- 8 ounces sour cream
- ½ cup brown sugar
- ⅓ cup pecan chips
- 2.5 teaspoons cinnamon
For the Vanilla Glaze
- 1 cup powdered sugar
- 2 Tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F and spray a 9 x 13 pan with non-stick spray. Set aside.
- To a large bowl, add the cake mix, oil, eggs, and sour cream and mix with an hand mixer on medium for about 2 minutes. Spread half of the batter into the prepared baking dish.15.25 ounce yellow cake mix, ⅔ cup vegetable oil, 4 large eggs, 8 ounces sour cream
- In a small bowl, add the brown sugar, pecan chips, and cinnamon. Sprinkle over the batter in the pan. Spread the remaining batter, carefully, over the pecan mixture. Gently swirl with a skewer.½ cup brown sugar, ⅓ cup pecan chips, 2.5 teaspoons cinnamon
- Bake for 44-48 minutes or until golden brown.
- While the cake is baking, to a small bowl, add the powdered sugar, milk, and vanilla and whisk together.1 cup powdered sugar, 2 Tablespoons milk, ½ teaspoon vanilla extract
- Once the cake is done baking, while warm, prick the entire top with a fork. Drizzle the glaze evenly over the cake.
- Cool completely then slice and enjoy!
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!
This cake was delicious- everyone loved it and it barely lasted 24 hours!
Yay, love hearing that!
The cake was delicious!! However all my brown sugar and cinnamon mixture went to the bottom of the cake.
Help!!! What did I do wrong?!
It’s hard to say without being in the kitchen with you. Did you make any swaps?