Honey Bun Cake is a super moist cake swirled with cinnamon and sugar and covered in a vanilla glaze. It tastes like a cinnamon roll, but in cake form! This is a tried and true recipe!
Hi, it’s Jenn, from Eat Cake For Dinner. Today, I am sharing one of my family’s favorite cake recipes with you. We have been making this recipe for years and it’s definitely a tried and true recipe.
When my mom first gave me this recipe, I put it aside and didn’t think much about it. After she had given it to me, I remember her talking about it several times and that she was making it AGAIN. I didn’t understand why they liked it so much, because it didn’t sound that special to me. Then, one afternoon, we were over at her house having lunch or a BBQ or something? I honestly don’t even remember what we were eating. However, she had this Honeybun Cake for dessert. I remember tasting it and I think my jaw might have dropped to the floor. OMG – WHY DIDN’T YOU TELL ME THIS CAKE WAS SO GOOD????
Now, I love anything with cinnamon. I love cinnamon so much that I buy it in the bulk section. This cake reminds me of a CINNAMON ROLL, but in cake form. You have a super moist cake, swirled with cinnamon and sugar and a gooey glaze on top! It is amazing warm, right out of the oven and it is amazing at room temperature.
Everyone that I have made this for has declared it one of their new favorites. You should make this for your family immediately.
- 1 (15.25 oz.) box yellow cake mix
- 4 large eggs
- 1 c. sour cream
- ¾ c. canola or vegetable oil
- 1 c. light brown sugar, packed
- 2 tsp. cinnamon
- 2 c. powdered sugar
- 1-2 Tbl. milk
- 2 tsp. vanilla
- Preheat oven to 325 degrees. Combine cake mix, eggs, sour cream and oil in a large bowl and whisk together until well blended; set aside. Combine brown sugar and cinnamon in a separate bowl. Spread half of the cake batter into a greased 9x13-inch cake pan. Sprinkle with half of the brown sugar and cinnamon, covering the entire cake. Spread the rest of the cake batter over layer and top with remaining sugar and cinnamon. Use a knife and swirl the batter. Don't swirl too much though, because you want to have pockets of cinnamon and sugar.
- Bake for around 45 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, make the glaze. Combine powdered sugar, one Tablespoon of milk and vanilla and stir until smooth. If it's too thick, add a little more milk. Pour over the hot cake right when it comes out of the oven. Let set. Serve warm or at room temperature. You can add ⅓ cup of chopped pecans to the brown sugar and cinnamon mixture if you would like.
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