Easy Homemade Honey Bun Cake tastes just like the bakery treat. It's simple to make with a cake mix topped with that familiar honey bun glaze.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 18servings
Ingredients
For the cake:
2tablespoonsbutter for greasing pan
1cuplight brown sugarpacked
1tablespoonground cinnamon
15.25ouncesyellow boxed cake mix
¾cupcanola oil
4eggsroom temperature
1cupsour cream
For the glaze:
2cupspowdered sugarsifted
¼cupmilk
2teaspoonsvanilla 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.