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Honey Bun Cake

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If you like the flavor of the cinnamon roll like snack cakes, you are going to love this honey bun cake. It has cinnamon, brown sugar, and moist cake all in one tasty package.

Fork getting bite of honey bun cake with layer of cinnamon and brown sugar in the middle of a rich yellow cake topped with thin white glaze.

This simple honey bun cake recipe starts with a cake mix, so it comes together quickly. However, there are extra added ingredients that make it really moist and tasty.

Then there’s the cinnamon brown sugar filling and vanilla glaze that take it to the next level. It is a simple dessert that is sure to become a favorite in your house like it is in ours.

The name of the cake is a little bit confusing because there is no honey in it. Instead, it is supposed to taste like the Little Debbie’s snacks.

It is perfect with a cup of coffee for dessert. Or you can certainly enjoy some for breakfast and call it a coffee cake if you want.

Who am I to judge? Have it whenever you want!

Why You’ll Love This Recipe

It starts with a cake mix, so it is super simple. But you don’t follow the instructions on the box.

Ingredients including cake mix, eggs, oil, vanilla, powdered sugar, brown sugar, cinnamon, and milk ready to be made into honey bun cake.

Instead, you add sour cream and extra eggs to make the cake even more rich and delicious. It gives it an almost pound cake feeling.

Then, you add a layer of cinnamon and brown sugar in the middle. It is hard to go wrong with those flavors!

When the cake is warm, you drizzle on a simple vanilla and powdered sugar glaze on top. It mimics the glaze on the snack cakes and ensures even more moisture in the cake.

There is no special equipment needed. If you have a bowl and a 9×13-inch pan, you can whip this up.

Storing Your Cake

This cake never lasts more than a day or two when my family is around. However, you can store it at room temperature for up to 4 days.

Just make sure it is covered so it doesn’t dry out.

Lifting piece of honey but cake out of pan, showing layer of cinnamon and brown sugar in the middle.

You can freeze it for up to 3 months. Though the glaze may be a little extra sticky when you defrost it.

Try warming the cake up in the microwave for a few seconds before digging in. Then, have a glass of milk or cup of coffee ready.

More Cake Mix Recipes

If you like to start your baking with a mix, you are not alone. It is a great way to make a special dessert when you don’t have the time or brain space to start from scratch.

Fork going into moist vanilla cake with cinnamon sugar ribbon in the center.

We also love making pineapple poke cake or cranberry poke cake. Or you could try making a chocolate cherry fudge bundt cake for something chocolaty.

For more tasty inspiration, check out my full collection of doctored cake mix recipes.

Piece of honey bun cake with cinnamon brown sugar layer in the middles, rich yellow cake, and light glaze on top.

Honey Bun Cake

Servings: 12 Servings
Author: Carlee
If you like the flavor of the cinnamon roll like snack cakes, you are going to love this honey bun cake. It has cinnamon, brown sugar, and moist cake all in one tasty package.
5 from 5 ratings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
 

Cake

  • 1 yellow cake mix
  • cup vegetable oil
  • 4 eggs
  • 1 cup sour cream

Filling

  • ½ cup light brown sugar packed
  • 2 teaspoons ground cinnamon

Glaze

  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • 1 teaspoon vanilla
Makes: 9 x 13inch rectangle2inch height

Instructions
 

  • Preheat oven to 350℉ and grease a 9×13-inch pan.
  • In a large bowl beat together cake mix, oil, eggs, and sour cream on medium speed for 2 minutes.
    1 yellow cake mix, ⅔ cup vegetable oil, 4 eggs, 1 cup sour cream
  • Spread half of the batter on the bottom of the prepared pan.
  • Stir together cinnamon and brown sugar. Sprinkle over batter in pan.
    ½ cup light brown sugar, 2 teaspoons ground cinnamon
  • Carefully pour and spread remaining batter over the brown sugar mixture.
  • Bake for 28-32 minutes.
  • In a small bowl, stir together powdered sugar, milk, and vanilla. Add more milk, a teaspoon at a time, until it reaches a drizzling consistency. Drizzle over warm cake.
    1 cup powdered sugar, 1 Tablespoon milk, 1 teaspoon vanilla
  • Let cool then serve.
  • Store covered at room temperature.

Notes

You can add chopped pecans to the cinnamon and sugar mixture if you would like. 
For a thicker cake, double the ingredients. It will still fit in a 9×13-inch cake pan, though not a shallower casserole. The temperature should be reduced to 300 and the bake time should be increased to 55-60 minutes.
Store the cake covered at room temperature for up to 4 days. Freeze for longer storage. 
 

Video

Nutrition

Serving: 1ServingCalories: 401kcalCarbohydrates: 56gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 66mgSodium: 344mgPotassium: 81mgFiber: 1gSugar: 38gVitamin A: 202IUVitamin C: 0.2mgCalcium: 131mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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