Honey Bun Cake
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!
Servings: 24 servings
Calories: 234kcal
Equipment
Ingredients
For the Cake
- 1 box yellow cake mix 15.25 ounces
- 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 confectioners' 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.
Notes
If you want to make this cake completely from scratch, use my sour cream cake recipe as your base.
How to Store Honey Bun Cake
- Room Temp: This cake 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.
- Fridge: It will last in the fridge for up to 3 days. Just keep it wrapped well.
- Freezer: Make sure you wrap it well and it will stay for up to 2 months.
- Serving Again: Thaw overnight in the fridge before serving. Try warming up your leftovers in the microwave for a few seconds and serve with a glass of milk! So delish y'all!
Nutrition
Calories: 234kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 179mg | Potassium: 49mg | Fiber: 1g | Sugar: 26g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg