This honey bun cake uses a boxed cake mix and tastes for all the world like its famous namesake. So much fun and so easy!
Today’s 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 numerous bloggers sites as well. I even have several community cookbooks that contain this same recipe.
You may have even seen this Honey Bun Cake on Facebook. I have. I think it’s so popular because it’s so easy! It uses a boxed cake mix (and I know that’s a horror to some people, but hey, I take help where I can get it) and really tastes for all the world like the famous honey bun. It’s delicious and just plain fun. Hope you enjoy it!
This honey bun cake uses a boxed cake mix and tastes for all the world like its famous namesake. So much fun and so easy! Click To Tweet
How to Make Honey Bun 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. Use a knife to make swirls through the cake batter.
Bake for 35-40 minutes or until a tester inserted in center of the 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.
Enjoy!
Honey Bun Cake
Take some help from the grocery store on this one and use a boxed cake mix to create a dessert that tastes just like a delicious "Honey Bun."
Ingredients
For the cake:
- butter for greasing pan
- 1 cup light brown sugar, packed
- 1 tblsp. ground cinnamon
- 1 yellow boxed cake mix
- 3/4 cup canola oil
- 4 eggs, room temperature
- 1 cup sour cream
For the glaze:
- 2 cups powdered sugar, sifted
- 1/4 cup milk
- 2 tsp. 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
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Recommended Products
-
Pyrex 1107101 Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set - OXO Good Grips Better Flat Wire Whisk
- OXO Good Grips Wooden Corner Spoon & Scraper
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving:Calories: 326 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 51mg Sodium: 242mg Carbohydrates: 47g Fiber: 0g Sugar: 35g Protein: 3g
More Cake Recipes on Never Enough Thyme:
- Pumpkin Pecan Crunch Cake
- Lemon Lime Cake
- Chocolate Marshmallow Poke Cake
- Banana Split Icebox Cake
- Strawberry Icebox Cake
More Recipes Using Boxed Cake Mixes from Other Bloggers
- Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting from Averie Cooks
- Brown Butter Blueberry Cobbler from Kevin & Amanda
- Apple Spice Cake with Caramel Glaze from Eat at Home
- Birthday Cake Pancakes from Seeded at the Table
- Nutella Cake Mix Bars from Cookies and Cups
Glad you’re BACK! It was fun while it lasted but now seems a piece of cake to just have to do my post today. :)
OK, I’ve seen similar recipes and yes, pooh poohed the use of a cake mix but truth be told; it seems making this any other way would be a sacrilege! I remind myself that a favorite cake I still love starts with a yellow cake mix; I’m sure the rum I add does not hurt but I’m buying a cake mix and I’m making this for the weekend. I love those Honey Bun things and if you say it tastes like one I believe you.
Here’s to your continued good recovery!
It does for all the world taste like its namesake, Barb! Plus it’s really, really easy and that’s exactly what I need right now. We’ll be enjoying very simple meals for the next few weeks until I’m allowed to be more flexible. Plus standing for any length of time makes me incredible tired. I never realized how much a big surgery saps your strength!
Congrats to getting back on your feet at least form such a surgery! At least no bending means you have excuses to leave laundry and what not to everyone else! Happy 4th!
Thanks, Brenda. You’re right – laundry and housework are big no-no’s for now. Doctor’s orders!
I will try this cake. Love cinnamon. I had back surgery on April 7th. L2 to L6 plus one more in the next section was fused. Five weeks after my surgery, found that I now need my right hip replaced. Did fine with the back, now praying that the hip surgery goes well and the recovery time is short. May you continue to heal and be as good as new. God bless.
Bless you, Carolyn! I can’t imagine have two major back-to-back surgeries. I sure hope everything goes well for you!
Thanks for the good wishes, Lana. Had both knees totally replaced, carpal tunnel surgery on both hands, stent in a vessel on my heart, the back surgery and now the hip coming up. The surgery doesn’t bother me. The rehab and I are not friends!!! If it wouldn’t so much, it be ok. I take it one day at a time and leave it in the hands of the Lord.
Wishing you a great 4th of July weekend.
YAH!!!!! So glad you are moving.
Cake looks great. You would look better.
Miss P
Yes, I’m moving. Slowly. But still…
I commend you on your strength and stamina! Please take it easy and you did fantastic with your newest recipe. It brings back memories for me and thanks!
Thanks, Ginny. Yes, this is a very nostalgic recipe and I enjoyed making it. Plating, props, and lighting are sorely suffering right now, but things will get better!
Delighted you are back on your feet again but take care, it is very easy to overdo things.
Love the recipe and look forward to baking it as a treat for the family when they come to visit.
God Bless Deirdre
Yes, I’ve found out how easily I can overdo, Deirdre. Never knew how much surgery take out of you – it’s kind of amazing how quickly I tire.
Welcome back Lana! I had spinal fusion at L5-S1 when I was a teenager, I completely understand how you are feeling right now. It’s such a difficult recovery but you’re strong and it seems like you have a great support system to help you get through the period. I’m impressed that you managed to get back in the kitchen cooking so soon! This cake is a sweet reward for that surgery.
Thanks so much, Susan. And yes, I do have a great support system! Thank goodness!
Glad to hear you are back on your feet again! I hope you feel better and this cake looks delicious!
Thanks, Lauren. I’m just taking it one day at a time!
Welcome back, Lana! I’ve been thinking of you as you recovered from your surgery. I hope you continue to mend well and quickly! What a perfect, simple, beautiful cake for any time of the year.
Thanks so much for the good wishes, Dara!
I’m so happy to hear surgery went well, and that you are healing well too. That’s so great. My dad had that surgery years ago. It’s a rough one so I’m uber-impressed you are doing so well. This cake looks amazing and I think it’s awesome your hubby is willing to help out. I hope you keep getting better and better every day. You’ll be back to full mobility in no time.
Thanks so much, Kim! Yes, my hubby is a gem and would help with anything I needed whether I’d just had surgery or not :-) He’s definitely a keeper.
Continue to take it easy. Listen to your body. It will tell you when to slow down. My own spinal surgery was 29 years ago. I learned to listen the hard way.
I love Honey Bun Cake. It’s about the only time I use cake mix, but this one is good enough to take to someone. I watch for cake mix to go on sale as a BOGO. When a need arises, I’m ready!