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.

Honey Bun Cake! This is a delicious, moist cinnamon and brown sugar cake, and always popular with the family!

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.

Prep Time

15 Minutes

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Cook Time

45 - 50 Minutes

Serves

12

Ingredients

1 Box Yellow cake mix
2/3 cup vegetable oil
4 eggs
8 oz sour cream
1cup brown sugar
2 teaspoons ground cinnamon

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 1/2 Cups or 310 g All Purpose / Plain Flour
  • 2 1/4 Cups or 450 g Regular Sugar  
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt 
  • 1/3 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 
Home Made Yellow Cake Mix. This is a lovely substitute to the shop bought mixes and gives you a soft, moist cake.

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.

Honey Bun Cake, showing batter

*** 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.

Honey Bun Cake showing batter in baking pan

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.

Honey Bun Cake! This is a delicious, moist cinnamon and brown sugar cake, and always popular with the family!

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.

Honey Bun Cake! This is a delicious, moist cinnamon and brown sugar cake, and always popular with the family!
With the sugar glaze

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! This is a delicious, moist cinnamon and brown sugar cake, and always popular with the family!

Honey Bun Cake

Yield: 12
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Honey Bun Cake! This is a delicious, moist cinnamon and brown sugar cake, and always popular with the family!

Ingredients

  • 1 Box Yellow cake mix
  • 2/3 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

  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. Spread half of the batter in pan evenly.
  3. 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.
  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.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 454Total Fat: 22gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 81mgSodium: 375mgCarbohydrates: 61gFiber: 1gSugar: 43gProtein: 4g

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35 thoughts shared

  1. 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!!

  2. Comment author image

    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…

  3. 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!

    1. 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!

  4. 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.

  5. 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!

    1. 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!

      1. 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!