If you are searching for a dessert that feels like a warm hug in cake form, this Honey Bun Pound Cake Recipe is exactly what you need. With its rich vanilla base and swirls of cinnamon brown sugar, every bite delivers a perfect balance of moist, dense texture and sugary sweetness. The glaze on top adds a luscious finish that mimics the irresistible charm of a bakery honey bun, but with the heartiness of a pound cake. It’s a crowd-pleaser that transforms simple ingredients into a luscious treat you’ll love sharing with friends and family.
Ingredients You’ll Need
Though this Honey Bun Pound Cake Recipe uses straightforward ingredients, each one plays a vital role in creating its delicious taste and delightful texture. From the creamy tang of sour cream to the warm kiss of cinnamon, everything comes together beautifully.
- Yellow cake mix: Provides the perfect moist and tender crumb that’s the base of this pound cake.
- Instant vanilla pudding mix (3.4 ounces): Adds richness and helps keep the cake incredibly moist.
- Large eggs (4): Bind the ingredients and give body to the cake.
- Vegetable oil (3/4 cup): Ensures the cake remains moist and soft throughout.
- Whole milk (3/4 cup): Brings added creaminess and helps blend the flavors.
- Sour cream (1/2 cup): Adds slight tang and tenderizes the crumb for extra softness.
- Light brown sugar (1 cup, packed): Gives that classic honey bun sweetness and caramel notes.
- Ground cinnamon (2 teaspoons): The warm spice that defines the cinnamon swirl throughout the cake.
- Powdered sugar (1 cup): For the smooth, sweet glaze that crowns the cake.
- Milk (2 to 3 tablespoons): Used to thin the glaze to perfect drizzle consistency.
- Vanilla extract (1/2 teaspoon): Enhances the overall flavor with a subtle, aromatic warmth.
How to Make Honey Bun Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F. Generously grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking. This step is crucial because a well-prepared pan will preserve the beautiful swirls and shape of your pound cake.
Step 2: Mix the Batter
In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, vegetable oil, whole milk, and sour cream. Using an electric mixer on medium speed, beat for 2 to 3 minutes until your batter comes out smooth and well combined. This process helps create the tender, moist crumb that this Honey Bun Pound Cake Recipe is known for.
Step 3: Create the Cinnamon Swirl
In a smaller bowl, mix together the light brown sugar and ground cinnamon. Pour half of your batter into the prepared bundt pan and smooth it evenly. Sprinkle the cinnamon sugar mixture over the batter, making sure it’s spread out well for even flavor. Then add the remaining batter on top and gently smooth the surface. Swirl a knife through the batter carefully to create that gorgeous marbled effect that mimics the swirl in a classic honey bun.
Step 4: Bake the Cake
Bake for about 55 to 65 minutes, or until a toothpick inserted into the center emerges clean. The smell in your kitchen will be absolute heaven as the cinnamon and vanilla scent fills the air. After baking, allow the cake to cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely.
Step 5: Glaze and Finish
While the cake cools, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle this luscious glaze generously over the cooled cake. This final touch not only enhances the flavor but also adds a shiny, inviting finish that makes this Honey Bun Pound Cake Recipe a standout at any dessert table.
How to Serve Honey Bun Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar can elevate your presentation, or try topping each slice with a few toasted pecan halves for added crunch and a nutty contrast. Whipped cream or a dollop of vanilla ice cream also complements this cake beautifully.
Side Dishes
This pound cake pairs wonderfully with fresh berries or a fruit compote to add brightness and balance to the richness. For a cozy breakfast twist, serve alongside a hot cup of coffee or chai tea to soak up those irresistible flavors.
Creative Ways to Present
Try slicing the cake into cubes and layering it in a trifle with layers of vanilla pudding and cinnamon-spiced whipped cream for an eye-catching dessert. You can also cut it into smaller squares, drizzle with glaze, and serve as delightful bite-sized treats at parties or afternoon gatherings.
Make Ahead and Storage
Storing Leftovers
This Honey Bun Pound Cake Recipe stays moist and fresh when stored at room temperature. Wrap it tightly or keep it covered in an airtight container for up to 3 days. Keeping it away from direct sunlight will help preserve its lovely texture and flavor.
Freezing
To enjoy the cake later, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to indulge, thaw in the refrigerator overnight or bring to room temperature before serving.
Reheating
If you’d like to warm a slice, gently microwave it for 15 to 20 seconds or heat briefly in a low oven. This brings back the freshly baked feel and enhances the gooey cinnamon swirl and glaze, perfect for a comforting treat.
FAQs
Can I add nuts to this Honey Bun Pound Cake Recipe?
Absolutely! Adding chopped pecans or walnuts between the layers before baking adds a wonderful crunch and a lovely nutty flavor that complements the cinnamon and brown sugar swirl.
Is it possible to make this cake gluten-free?
For a gluten-free version, you could try substituting the yellow cake mix for a gluten-free cake mix and ensure your vanilla pudding mix is gluten-free as well. However, texture and rise might vary slightly.
What if I don’t have a bundt pan?
You can use a 9×13-inch baking pan instead, though the baking time may be shorter. Keep an eye on the cake and do the toothpick test to ensure it’s baked through.
Can I use low-fat milk and oil substitutes?
You can use low-fat milk, but it might slightly impact the cake’s richness. Vegetable oil is best for moisture, but melted butter can be substituted for a different flavor profile, though it may make the cake denser.
How long does the glaze last on the cake?
The glaze stays fresh for a couple of days when stored covered at room temperature, but it’s best enjoyed the day you make the cake to appreciate its full shiny, sweet goodness.
Final Thoughts
This Honey Bun Pound Cake Recipe is a timeless dessert that’s easy to make and so satisfying to eat. Whether you’re celebrating a special occasion or just treating yourself to something sweet, this cake’s fragrant cinnamon swirls and tender crumb promise to become a favorite. Give it a try and watch how quickly this crowd-pleaser disappears from the plate!
Print
Honey Bun Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Honey Bun Pound Cake recipe is a delightful twist on the classic pound cake, featuring a sweet cinnamon swirl throughout and a smooth vanilla glaze on top. Moist and tender with a rich honey bun flavor, it’s perfect for dessert or an indulgent snack.
Ingredients
Cake Batter
- 1 box yellow cake mix
- 1 box instant vanilla pudding mix (3.4 ounces)
- 4 large eggs
- 3/4 cup vegetable oil
- 3/4 cup whole milk
- 1/2 cup sour cream
Cinnamon Sugar Swirl
- 1 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and generously grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking.
- Mix Batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, whole milk, and sour cream. Use an electric mixer on medium speed to beat for 2 to 3 minutes until the batter is smooth and well combined.
- Prepare Cinnamon Sugar: In a small bowl, stir together the packed light brown sugar and ground cinnamon until evenly mixed.
- Layer Batter and Cinnamon Sugar: Pour half of the cake batter into the prepared bundt pan, spreading it evenly. Sprinkle the cinnamon sugar mixture evenly over this layer of batter.
- Add Remaining Batter and Swirl: Carefully spoon the remaining batter on top of the cinnamon sugar layer, smoothing it gently. Use a knife to swirl the batter lightly to create a marbled effect through the cake.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 to 15 minutes before carefully inverting onto a wire rack to cool completely.
- Make Glaze: In a small bowl, whisk together the powdered sugar, 2 to 3 tablespoons milk, and vanilla extract until smooth to form the glaze.
- Glaze and Serve: Drizzle the vanilla glaze evenly over the cooled cake. Slice and serve as desired.
Notes
- Do not overmix the batter to maintain a tender crumb in the cake.
- For added texture and flavor, consider sprinkling chopped pecans between the cinnamon sugar layer and the second layer of batter.
- Store any leftovers covered at room temperature for up to 3 days to keep the cake moist.
