This cake tastes just like a classic honeybun! Made with cake mix, this simple, light, and buttery cake features a cinnamon spiced swirl and a sticky sweet glaze! If you love doctored cake mix cakes like this, try my Sock It To Me Cake and Gooey Butter Cake!
I can’t be the only person who has fond childhood memories of the corner store. That’s right, the bodega, the drugstore, the deli or whatever else you may have called it. My neighborhood market was filled with all my favorite goodies: candy bars, chips, ice pops and best of all, honey buns.
On days where the sun was out and the air was crisp, I played with my friends out on yards and pavement. We were partial to hopscotch and double dutch. But, when stomachs started to grumble and the change our grandparents gave us started to make our pockets heavy, we went to the corner store. I’d buy a honey bun and a juice; the perfect snack.
The honeybuns of my childhood were chewy, sweet and stuck to the roof of my mouth. These days, I don’t eat very many of these cheap, fried treats. But, that doesn’t mean I haven’t found a way to still enjoy them. And that, is where this recipe comes in.
WHAT IS A HONEYBUN CAKE?
A Honeybun Cake is simply a doctored cake mix topped with an easy glaze. Somehow, with just a few ingredients, this cake imitates the sticky, sweet delightfulness of a honeybun. This recipe is made even better by adding in a spiced swirl made with cinnamon, nutmeg and brown sugar.
The resulting flavor is the perfect meeting of a classic honeybun and a sugary, spiced cinnamon roll. Each bite is chewy, warm and way too good to only have one slice.
HOW TO MAKE A HONEYBUN CAKE
I’d have a hard time believing there is cake out there easier to make than this one. It’s nothing more than a few pantry staples and about an hour of your time. You could watch a TV episode, give the kids a bath or take a power nap; by the time you’re done, there’s cake. Sounds like a sweet deal to me!
Here’s what makes it so simple:
Yellow Cake Mix
I almost always have cake mix on hand in the pantry; it comes in handy more often than not. Skipping the extra process of combining dry ingredients is a big time saver. There is also such a nostalgic quality to the flavor of a boxed mix. You just can’t beat it.
Sour Cream
I love any excuse to use sour cream; it’s tangy and creamy in all the best ways. Sour cream also adds an incredible amount of moisture that makes for the softest cake ever.
Powdered Sugar Glaze
A honeybun or a honeybun cake is nothing without its sticky, vanilla-ey, glued to your fingertips, sugary glaze.
TIP: If you’re looking to mix things up, change up the liquid component used in the recipe. For example, use a citrus juice (lemon, orange or grapefruit) or buttermilk for a tangier icing.
HOW LONG WILL MY CAKE KEEP?
Honestly, this cake never lasts long in my house. But on the occasions where it seems to linger, it keeps for at least 3-4 days (at room temperature). Just be sure to either tightly wrap it in plastic wrap or keep it in an airtight container.
Try warming up your leftovers in the microwave for a few seconds and serve with a glass of milk! So yummy!
MORE GRANDBABY CAKES RECIPES
Love this recipe? Looking for your next fix? I got you. Here are a few more of my best cinnamon-ey indulgent recipes.
HOMEMADE CINNAMON ROLLS
CINNAMON ROLL CUPCAKES
Honeybun Cake
Ingredients
For the Cake
- 1 (15.25 oz) box yellow cake mix
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup light brown sugar packed
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Icing
- 1 1/2 cups powdered sugar
- 4 tbsp milk
- 1 tsp vanilla extract
Instructions
For the Cake
- Whisk together cake mix, oil, eggs, sour cream and vanilla extract and mix until well combined.
- Spray a 9x13 inch baking pan and pour in half of the batter and level in the pan.
- Next combine brown sugar, cinnamon and nutmeg and pour on top of the batter. Pour remaining cake batter on top then use a knife and swirl through the batter.
- Bake for 350 degrees for 30-35 minutes.
For the Icing
- Mix together all ingredients then pour over cake and let set.
pinterest 
facebook 
twitter 
email
Should I let the cake cool before the icing?
Just a little. It will still firm up.
Im making the Honey Bun cake for the third time!! It…is..DELICIOUS! Thank you for sharing soo many wonderful recipes..May God continues to bless you!
I just made this cake, absolutely delicious and simple to make. My husband loves honey buns, this cake will probably be gone by morning. My glaze doesn’t look like yours, I probably should’ve cooled the cake more before pouring on the glaze.
I recently(several weeks ago) made this very delicious cake, and my family and friends ate it up. I mean scraped the pan clean of crumbs and frosting bits. I had someone from Brookly, come back to my place in Queens, because she was in the neighborhood(wink wink) to say hi. Thank you, it was a great hit. Your cake just added to my reputation. As a thank you, I purchase your book & download bundle. I will put it to get use and share your name.
Another score for this cake!!!!! I swear this cake turned out aooooo so darn delicious and moist omg!!!! I absolutely love all your recipes!!!! Thanks again for this one..
I had made this cake for my craft group and it was a BIG HIT!
Fantastic! So glad you all enjoyed it!
I made this cake for a brunch I was hosting, I only had 1/3 cup of sour cream so I added plain yogurt for the rest. I also just mixed in cinnamon, nutmeg and brown sugar instead of swirling it in. It was a huge hit. Everyone wanted the recipe.
I made this and my family loved it, however, it’s very sweet. Next time I’ll reduce the amount of brown sugar.
I read the comments and there seemed to be some confusion about buttermilk in the recipe. I noticed a comment in the Powdered Sugar Glaze section under TIP…”TIP: If you’re looking to mix things up, change up the liquid component used in the recipe. For example, use a citrus juice (lemon, orange or grapefruit) or buttermilk for a tangier icing.”
This might be what previous comments were referring to.
The buttermilk is mentioned in the options for the icing. (example, use a citrus juice (lemon, orange or grapefruit) or buttermilk for a tangier icing.) I would assume you would use the same amount of buttermilk as is listed for milk for the icing; 4 tbsp milk! It sounds delicious Jocelyn! I may have to try this one!