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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!
I love anything with cinnamon and cake form! Cinnabon Cinnamon Roll Cake, Cinnamon Roll Cupcakes or Overnight Cinnamon Apple French Toast Casserole are my favorites when it comes to dessert, cake and even breakfast!
Honeybun Cake
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????
How do you make Honeybun Cake?
- 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 9×13-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.
How do you make the Glaze for the Honeybun Cake?
- 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
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!
Do you follow the yellow cake mix instructions?
No, you do not mix the cake together. It is only used for the base in this recipe.
Does Honeybun Cake need to be refrigerated?
This cake doesn’t last long! It is best if this cake is ate within 2 to 3 days. If it is longer than that, it is best to refrigerate it.
Looking for more cinnamon recipes? Here are my favorites!
- Cinnamon Zucchini Walnut Cake with Cream Cheese Frosting
- Cinnamon Swirl Cream Cheese Banana Bread
- Skillet Maple Bacon Cinnamon Roll
- Quick 45 Minute Cinnamon Roll
- Strawberry Cinnamon Roll Muffins with a Cream Cheese Glaze
Honeybun Cake
Description
Ingredients
- 1 15.25 oz. box yellow cake mix
- 4 large eggs
- 1 c. sour cream
- 3/4 c. canola or vegetable oil
- 1 c. light brown sugar packed
- 2 tsp. cinnamon
Glaze:
- 2 c. powdered sugar
- 1-2 Tbl. milk
- 2 tsp. vanilla
Instructions
-
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.
Nutrition Facts
Serves: 8
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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That cake does look very good. What if you don’t want to use cake mix from a box? Can you substitute? And if so, what. Thank you!
oh yummy!
Absolutely DELICIOUS!! I made this for a work potluck, and it was a big hit! Thank you so much for sharing!
Hi Jenn, I to received this recipe from my Mother , many years ago, It became a family favorite and we have it on Christmas Morning, along with a delicious fruit salad, and other Christmas Morning goodies. I wanted to tell you that I like to use Maple Extract instead of the vanilla, It really makes it shine, and tastes like a Maple Iced Donut.
I’ve got one in the oven right now, Yummy
Help! I want to eat THE WHOLE CAKE! Yes it’s that good, try it you will love it. Next time I’m gonna try the maple extract. Yum
Hi,
Found your recipe on Instagram and I’m going to make this recipe Sunday for co-workers but I have a question…..your recipe states 9×13 pan….BUT your picture shows a baking dish…..cooking times vary for both. Which do I use?
It looks delicious!
I bake it in a 9×13 pan. The last picture has a silver spatula that I am picking the cake up with in the 9×13 pan. Hope that explains it a little better.
I just made this today. It turned out great! Soft cake with pockets of cinnamon sugar!!!! Delicious! Hard to stop slicing off more pieces to nibble. I didn’t have any vegetable oil, so I used coconut oil instead. Worked out just fine.
Thanks for this simple and tasty recipe.
I’m planning to have this as an alternative to a chocolate dessert when out of town family comes to visit.
wondering if I can use a Bundt Pan instead of 9×13 pan ?
Yes that will work too!
Looks great!Can this be made ahead? Either baked ahead or batter prepared?
Yes, of course! Either way will work great. Just store in the refrigerator over night before baking.
Absolute perfection! I’ve made this many times and just realized I had not left a review, so here I am! I always add toasted pecans to the brown sugar/cinnamon mixture, and it’s soooo delicious!! Thank you for sharing!
Excellent taste, and texter. Followed recipe exactly. I highly recommend this cake. Really easy to make.
The best Honey bun cake ever thank you