Honey Bun Cake Recipe
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
How to Store
- Room Temp: This cake keeps for at least 3-4 days (at room temperature). 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. Thaw overnight in the fridge before serving.
- Tip: 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