This Easy Homemade Honey Bun Cake recipe tastes just like the classic bakery treat. It’s easy to make using a boxed cake mix with brown sugar and cinnamon, and topped with that familiar honey bun glaze. Take 20 minutes of prep time and make this moist, delicious cake for your family today!
This recipe is a real oldie. I tried to find a source for this recipe, but it’s just impossible.
It appears on two huge commercial cake mix makers’ sites plus loads of bloggers’ sites as well. I even have several community and church cookbooks that contain this same recipe.
You may have even seen this Honey Bun Cake on Facebook. I have. It’s hugely popular and that’s because it’s so easy! Who wouldn’t like yellow cake with swirls of brown sugar and cinnamon topped with a vanilla glaze? And the finished cake really tastes just like its famous namesake. It’s delicious and just plain fun.
For simplicity, this recipe uses a boxed cake mix. I know that’s a horror to some people, but hey, I take help where I can get it. Cake mix is also the basis for my quick and easy Lemon Lime Cake, Pumpkin Crunch Cake, and Chocolate Marshmallow Poke Cake recipes.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour
Servings: 18
Primary Ingredient(s): Yellow Cake Mix, brown sugar, cinnamon, eggs, sour cream, powdered sugar, milk
Skill Level: Easy
What You’ll Like About This Recipe
- It’s fun! Who wouldn’t want a honey bun in cake size?
- It’s easy! I have no problem taking kitchen shortcuts occasionally. Cake mix in a box is okay by me.
- It tastes great! If you like cinnamon buns, you’ll love like honeybun cake.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Butter – The butter in this recipe is only for greasing the baking dish. You could spray is heavily with cooking spray if you like.
- Light Brown Sugar and Cinnamon – This combination creates the familiar cinnamon roll flavor in the cake.
- Yellow Cake Mix – Choose any brand you like. I typically use Betty Crocker Super Moist yellow cake mix.
- Sour Cream – Provides a distinct richness and adds moisture to the cake layer.
- Powdered Sugar – Also called confectioner’s sugar.
- Milk – I use whole milk for this recipe.
- Vanilla Extract – Use a quality brand such as McCormick.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Easy Homemade Honey Bun Cake
Make the Cake
- Preheat the oven to 325 degrees. Generously butter a 9 x 13 pan or glass baking dish and set aside.
- In a small bowl, combine the brown sugar and cinnamon. Set aside.
- In a medium mixing bowl, combine the cake mix, canola oil, eggs, and sour cream.
- Whisk or beat with a wooden spoon until thoroughly combined.
- Spread half the batter in the bottom of the prepared pan.
- Sprinkle the brown sugar and cinnamon evenly over the batter.
- Top with remaining cake batter and use a knife to make swirls through the cake batter.
👉 PRO TIP: When measuring the brown sugar, be sure to pack it firmly into the measuring cup to get an accurate amount.
- Bake for 35-40 minutes or until a tester inserted in the center of the cake comes out clean.
- Remove from the oven and place on a cooling rack. Let cool for 15-20 minutes.
Make the Glaze
- In a small bowl, combine the sifted powdered sugar, milk, and vanilla extract. Blend until well mixed.
- While the cake is still warm (but not hot), spread the glaze evenly over the top.
- Allow the cake to cool to room temperature before serving.
How to Store
Store the cake in a covered container at room temperature. It will keep for 4-5 days. To reheat, cut individual servings and warm in the microwave for a few seconds.
It can also be frozen, tightly wrapped in plastic wrap followed by a layer of aluminum foil, for up to 3 months. Thaw overnight in the refrigerator before reheating in the microwave.
Options
- Make a slightly different version by adding 1/2 cup chopped pecans to the batter.
- Include 1/2 cup of mini chocolate chips in the batter.
- Try using orange juice or buttermilk in the glaze for a different flavor profile.
More Cake Recipes You’ll Like
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Easy Homemade Honey Bun Cake
Ingredients
For the cake:
- 2 tablespoons butter for greasing pan
- 1 cup light brown sugar packed
- 1 tablespoon ground cinnamon
- 15.25 ounces yellow boxed cake mix
- ¾ cup canola oil
- 4 eggs room temperature
- 1 cup sour cream
For the glaze:
- 2 cups powdered sugar sifted
- ¼ cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees. Generously butter a 9 x 13 pan or glass baking dish and set aside.
- In a small bowl, combine the brown sugar and cinnamon. Set aside.
- In a medium mixing bowl, combine the cake mix, canola oil, eggs, and sour cream. Whisk or beat with a wooden spoon until thoroughly combined.
- Spread half the batter in the bottom of the prepared pan. Sprinkle the brown sugar and cinnamon evenly over the batter. Top with remaining cake batter. Use a knife to make swirls through the cake batter.
- Bake for 35-40 minutes or until a tester inserted in center of cake comes out clean. Remove from the oven and place on a cooling rack. Let cool for 15-20 minutes.
- In a small bowl, combine the sifted powdered sugar, milk, and vanilla extract. Blend until well mixed. While cake is still warm (but not hot), spread the glaze evenly over the top. Allow to cool to room temperature before serving.
Notes
- When measuring the brown sugar, be sure to pack it firmly into the measuring cup to get an accurate amount.
- Store the cake in a covered container at room temperature. It will keep for 4-5 days. To reheat, cut individual servings and warm in the microwave for a few seconds.
- This cake may can also be frozen, tightly wrapped in plastic wrap followed by a layer of aluminum foil, for up to 3 months. Thaw overnight in the refrigerator before rewarming in the microwave.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 3, 2015. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Is there a soul on this earth that does not secretly love a Honey Bun? We talk that healthy talk, and walk that healthy walk a little bit, but BOOM!!! out the door it goes if a Honey Bun is in sight. It’s like we are 12 all over again. This looks great. I want it right now. With really cold milk. And I don’t even like to drink milk. Go figure.
Honey Buns are a real guilty pleasure! Good with a creamy cup of coffee, too :-)