Easy Honey Bun Cake
A super moist and easy Honey Bun Cake made with yellow cake mix, cinnamon-sugar swirl, and sweet glaze. Ready in under an hour with pantry staples.
Print Pin Servings: 12 Slices
Calories: 330kcal
Cost: $8-10
Equipment
- 9x13 inch baking dish Essential for even baking
- Electric mixer Hand mixer or stand mixer works
- Large mixing bowls One for batter, one for swirl
- Whisk For mixing glaze
- Fork or knife To swirl cinnamon mixture
Ingredients
- 1 box Yellow cake mix
- 1 cup Sour cream Use full fat for best texture
- 4 Eggs Room temperature
- 0.5 cup Vegetable oil
- 0.25 cup Brown sugar Adds rich sweetness
- 1 teaspoon Vanilla extract
- 0.75 cup Brown sugar For cinnamon swirl
- 1 tablespoon Ground cinnamon
- 0.5 cup Chopped pecans Optional
- 2 cups Powdered sugar Sifted
- 3 tablespoon Milk Warm for easier mixing
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
- Preheat oven. Set oven to 350°F and grease a 9x13-inch pan.
- Mix batter. Combine cake mix, sour cream, eggs, oil, sugar, vanilla.
- Prepare swirl. Mix brown sugar, cinnamon, and pecans.
- Layer batter. Pour half batter, add swirl, top with rest.
- Swirl gently. Use knife or fork to marble without overmixing.
- Bake. 35–40 mins until toothpick has few moist crumbs.
- Cool slightly. Let cool 10 mins before glazing.
- Make glaze. Whisk powdered sugar, milk, vanilla, salt.
- Glaze cake. Pour glaze evenly over warm cake.
- Let sit. Rest at least 2 hours for best flavor.
Notes
For extra indulgence, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
Serving: 100g | Calories: 330kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 340mg | Potassium: 80mg | Fiber: 1g | Sugar: 30g | Vitamin A: 150IU | Calcium: 80mg | Iron: 1.2mg