Honey Bun Cake

5 from 1 vote

This delightful Honey Bun Cake recipe effortlessly combines a soft, fluffy yellow cake with a rich, spicy cinnamon layer, all beautifully crowned with a luscious sweet vanilla glaze. Perfect for any occasion, this cake promises a perfect balance of comforting spices and sweetness, making it an irresistible treat for any dessert lover.

Prep Time15

Cook Time35

Total Time1 50

Course: Dessert

Cuisine: American

Servings:

Calories: 313kcal

Author: Shauna

Ingredients

15.25 ounces yellow cake mix I used Betty Crocker
1 cup sour cream room temperature
⅔ cup vegetable oil or canola oil
4 extra-large eggs room temperature

Cinnamon Sugar Layer

1 cup light brown sugar tightly packed
1 tablespoon ground cinnamon

Glaze

1 ¾ cups powdered sugar sifted
3 tablespoons half and half
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350°F. Spray a 9×13 (or 13×9) baking dish with baker’s spray. (Baker’s Joy or generic version)
Add 15.25 ounces yellow cake mix, 1 cup sour cream, ⅔ cup vegetable oil, and 4 extra-large eggs to a medium-sized mixing bowl (2 to 3-quart size). Using a handheld mixer, beat the ingredients together on medium-low speed until the cake batter is smooth.
15.25 ounces yellow cake mix, 1 cup sour cream, ⅔ cup vegetable oil, 4 extra-large eggs
Add half of the cake batter to the prepared baking dish. Using an offset spatula or a large spoon, smooth the cake batter over the bottom of the pan. (The batter will appear not to be enough to make 2 layers of cake, but it will expand as it bakes)
Add 1 cup light brown sugar and 1 tablespoon ground cinnamon to a small mixing bowl. Stir to combine.
1 cup light brown sugar, 1 tablespoon ground cinnamon
Sprinkle all of the cinnamon and sugar mixture over the bottom cake batter layer.
Spoon the cake batter over the cinnamon mixture layer. Carefully use either an offset spatula or a silicone spatula to smooth the top layer of cake batter over the cinnamon mixture layer. Bake for 28-32 minutes, depending on your oven, or until the top is golden brown and a toothpick inserted comes away clean. Make the glaze as soon as the cake comes out of the oven.
Add the sifted 1 ¾ cups powdered sugar to a medium-sized mixing bowl (2 to 3 quarts). Whisk in 3 tablespoons half and half and 1 teaspoon pure vanilla extract. Whisk until no lumps remain, and the glaze is smooth. Evenly spread the glaze over the top of the cake. (This works best when the cake is still hot) Allow the cake to cool for 1 hour before cutting 3 slices x 4 slices. You can eat this while it’s still a bit warm, or you can cool the cake completely.
1 ¾ cups powdered sugar, 3 tablespoons half and half, 1 teaspoon pure vanilla extract

Notes

Ensure the sour cream and eggs are at room temperature so the ingredients blend into the batter fully.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

Nutrition