Honey Bun Cake! This is a delicious, moist cinnamon and brown sugar cake, and always popular with the family! This is a lovely, soft, moist cake, with great flavors of cinnamon and brown sugar. In addition, there is an easy sugar glaze, which just takes this cake to another level.
Sally says that since the first time she has made this cake, her son has asked her to make it 5 more times!! So if a recipe gets the thumbs up from family, then it is most certainly worth sharing!
The recipe uses a Yellow Cake Mix, however, if you can't get that, or wish to make your own from scratch, I have added our own Lovefoodies recipe below for you to use.
One of our readers, Dianne, has made this recipe into honey bun cupcakes with a delicious homemade honey buttercream frosting. Perfect for parties!
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Prep Time
15 Minutes
Cook Time
45 - 50 Minutes
Serves
12
Ingredients
1 Box Yellow cake mix
⅔ cup vegetable oil
4 eggs
8 oz sour cream
1cup brown sugar
2 teaspoons ground cinnamon
Check out our handy Oven Temperature Conversion Guide!
The Glaze
1cup powdered sugar
1tablespoon milk
1teaspoon vanilla extract
3 Tablespoons melted butter
** If using our homemade Yellow cake mix, use the ingredients listed below:
- 2 ½ Cups or 310 g All Purpose / Plain Flour
- 2 ¼ Cups or 450 g Regular Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- ⅓ Cup or 75 g Melted Butter
- 3 Eggs
- 1 Cup or 235 ml Sour Cream
- 2 teaspoons ground cinnamon
- 1 Cup or 200 g Brown Sugar
Instructions
1. Pre heat oven to 350°F Grease a 13 x 9 -inch pan
2. In a bowl, beat cake mix, oil, eggs and sour cream until all combined. About 2 minutes.
*** If making this using our homemade yellow cake mix, add all the cake ingredients EXCEPT the brown sugar and cinnamon to a bowl and beat for about 2 minutes. Spread half of the batter in pan evenly. Then continue to step 3.
Spread half of the batter in pan evenly.
3. In a small bowl, add the brown sugar and cinnamon. Sprinkle over the batter in the pan. Spread the remaining batter evenly over sugar cinnamon mix and even the surface.
4. Bake for 45 - 50 minutes or the cake is a golden brown.
5. For the glaze, in a small bowl, add the melted butter, powdered sugar, milk, and vanilla and stir until it is a think consistency.
6. Use a fork or skewer and prick holes in the surface of the cake whilst it is still warm. then spread the glaze over cake. Allow to cool before slicing.
We'd love to hear from you and what you thought of our Honey Bun Cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking
Recipe Card
Honey Bun Cake
Honey Bun Cake, a lovely, soft, moist cake, with great flavors of cinnamon and brown sugar plus an easy sugar glaze. A great simple recipe for a delicious cake
Ingredients
- 1 Box Yellow cake mix
- ⅔ cup vegetable oil
- 4 eggs
- 8 oz sour cream
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
The Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 3 Tablespoons melted butter
Instructions
- Pre heat oven to 350°F Grease a 13 x 9 -inch pan
- In a bowl, beat cake mix, oil, eggs and sour cream until all combined. About 2 minutes. Spread half of the batter in pan evenly.
- In small bowl, add the brown sugar and cinnamon. Sprinkle over the batter in the pan. Spread the remaining batter evenly over sugar cinnamon mix and even the surface.
- Bake for 45 - 50 minutes or the cake is a golden brown.
- For the glaze, in a small bowl, add the melted butter, powdered sugar, milk and vanilla and stir until it is a think consistency.
- Use a fork or skewer and prick holes in the surface of the cake whilst it is still warm. then spread the glaze over cake. Allow to cool before slicing.
Recommended Products
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Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity -
Cuisinart 7117-135 Chef's Classic Stainless 13-½-Inch Lasagna Pan
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Wilton Perfect Results Premium Non-Stick 8-Inch Square Cake Pans, Set of 2
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Sweese 514.104 Porcelain Baking Dish, 8 x 8 inch Baker, Square Brownie Pan with Double Handle, Red
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Paper Baking Mini Loaf Pan by Kitchen Supply, 4 x 2 x 2 inch, Set of 25
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 454Total Fat: 22gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 81mgSodium: 375mgCarbohydrates: 61gFiber: 1gSugar: 43gProtein: 4g
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Barbara Mordah
says:If you use the homemade yellow cake mix do you still add all the other ingredients you would to a box mix.?
Donna
says:1 tablespoon of Cinnamon!!
Donna
says:Love this cake, I’ve made it for years! The only thing I do differently is that I mix 1 tablespoon (instead of 2 teaspoons) into the brown sugar. Makes it nice and cinnamony!!
Caitlin
says:45 minutes to bake was too long. Still tastes good, but I wish I took it out earlier. It got dry.
Kat
says:? delicious!
Denise
says:I would like to make this for Easter. How far ahead can I make this and still jave it be yummy?
mekita08
says:Can you use white cake mix?
Jo Fincham
says:Just fab. Second time I made in a bunt pan with chopped walnuts sprinkled on top. Such a good and easy recipe. Thanks
Highmile1000@yahoo.com
says:This cake is deee-lish. Will be making this again an again an again. It’s super moist An soft; just the right bit of sweetness. It’s a fam fav…
Elizabeth
says:Does this need to be refrigerated? Mostly just wondering if I could ship this to someone…
Missy
says:Should this be refrigerated?
lois
says:This looks divine! We are going to give it a try. As luck would I have it, I just printed a coupon for butter. Thanks again!
Katie
says:Would this recipe work as cupcakes? Mostly Curious if the cake would hold up after the cupcake liner is peeled off…,
Laura
says:No honey in the recipe?
Valerie
says:How do I adapt the homemade yellow cake recipe you gave as an option I certainly don’t think you would use the eggs and oil? Should you substitute any of the white sugar for the brown? Those are the things im not sure on! Please help this looks amazing! I can’t wait for your reply!
Lovefoodies
says:Hi Valerie, The best way to adapt this, whilst using the homemade yellow cake mix is to
ignore the first FIVE ingredients
in the honeybun recipe, and go with the entire ingredients for the yellow cake recipe, mixing everything together as you would a normal cake so you get a batter. Keep the sugar regular exactly as stated in the yellow recipe.
The 1 cup of brown sugar comes in when you mix that with the cinnamon and sprinkle over the batter just before you put it in the oven. (Step 3 of the honeybun recipe).
So in a nutshell, I would suggest you follow the yellow cake recipe to make up the cake batter, then put in the baking pan. Then hop over and follow the recipe for the honey bun cake from STEP 3 onwards. Hope that’s clear for you! It’s a lovely cake so please do enjoy and happy weekend!
Valerie
says:Thank you! I really appreciate the quick response! I will check back with with the results when it comes out!
Highmile1000@yahoo.com
says:Follow the receipe trust me you will not be disappointed.
Patricia
says:Made this today and we just tried it and loved it. The only thing I did different was glazed it after it cooled. I only did that because I didn’t have powdered sugar and didn’t read the directions all the way through. I think this will be a repeat in our house also. Thanks for sharing.
Kim
says:I used to love Honeybuns as a kid. This cake sounds fantastic. I’ve pinned to make soon. Thanks so much for sharing with the Weekend Potluck last week. Happy Thanksgiving!
Lovefoodies
says:Hi Kim! So glad you like it and we love sharing at Weekend Potluck. So much fun! Wishing you and your family a very Happy Thanksgiving too!
Terry
says:Can you tell me what I might substitute for the sour cream for someone who is dairy sensitive? Was wondering if plain applesauce might work. Thanks!
Jennifer
says:I used 1 Cup mayonnaise & a squirt of lemon juice in place of the sour cream and it was moist & delicious.
Tonka
says:Brilliant!