Description
Honey Bun Cake is a moist, cinnamon-swirl cake made from a yellow cake mix and a delicious cinnamon-sugar pecan filling. Topped with a rich glaze made from powdered sugar, butter, milk, and vanilla, this easy-to-make dessert perfectly mimics the flavors of classic honey buns in cake form. It’s an ideal treat for breakfast or dessert lovers craving a sweet, spiced, and indulgent cake.
Ingredients
Scale
Cake Batter
- 1 box yellow cake mix
- 4 large eggs
- 1 cup sour cream
- 3/4 cup vegetable oil
Cinnamon Sugar Filling
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup chopped pecans (optional)
Glaze
- 2 cups powdered sugar
- 4 tablespoons unsalted butter, melted
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Make the cake batter: In a large mixing bowl, combine the yellow cake mix, eggs, sour cream, and vegetable oil. Mix until the batter is smooth and all ingredients are well incorporated.
- Prepare the cinnamon sugar filling: In a separate bowl, stir together the packed brown sugar, ground cinnamon, and chopped pecans if you are using them.
- Layer the batter and filling: Spread half of the cake batter evenly into the greased baking pan. Evenly sprinkle the cinnamon sugar mixture over this first layer of batter. Then spoon the remaining batter over the top and gently spread it out to cover the filling layer completely.
- Bake the cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
- Make the glaze: While the cake is cooling slightly, whisk together the powdered sugar, melted butter, milk (start with 2 tablespoons and add more if needed to reach desired consistency), and vanilla extract until smooth and creamy.
- Glaze the cake: Drizzle the glaze evenly over the warm cake, allowing it to soak in and create a sweet, glossy topping.
- Serve: Allow the glaze to set a bit before slicing. Serve the Honey Bun Cake warm or at room temperature for the best flavor experience.
Notes
- To keep the cake moist, avoid overbaking and apply the glaze while the cake is still warm.
- You can substitute chopped walnuts for pecans or omit the nuts entirely for a nut-free version.
- This cake pairs beautifully with a cup of coffee or tea for breakfast or dessert.
- Store leftovers covered at room temperature for 2 days or refrigerated for up to 4 days.
