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
Scale
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.
