Honey Bun Cake

5 from 2 votes

Start with a cake mix and transform into this Honey Bun Cake. Add a few additional ingredients to create and delicious cake that the whole family will love.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $6.08, $0.25 per Serving

Ingredients

1 Box Yellow Cake Mix 15.25 ounces
4 Large Eggs
2 teaspoon Vanilla Extract
8 ounces Sour Cream
¾ cup Vegetable Oil
1 cup Brown Sugar
½ teaspoon Ground Cinnamon

For the Icing:

2 cups Confectioners Sugar
¼ cup Milk
1 teaspoon Vanilla Extract

Instructions

Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan with nonstick cooking spray.
In a large bowl, combine the yellow cake mix, sour cream, eggs, 2 teaspoons vanilla extract, and vegetable oil. Mix until smooth and well combined.
In a small bowl, stir together the brown sugar and cinnamon.
Pour half of the cake batter evenly into the prepared baking pan.
Sprinkle the brown sugar and cinnamon mixture evenly over the batter.
Pour the remaining cake batter over the cinnamon-sugar layer.
Use a knife to gently swirl the layers together a few times. Do not overmix.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
While the cake is baking, whisk together the powdered sugar, milk, and remaining 1 teaspoon vanilla extract until smooth.
Pour or drizzle the icing evenly over the warm cake.
Let the cake cool completely before slicing into 24 servings.

Notes

Avoid over-swirling the batter so the cinnamon-sugar layer remains visible throughout the cake.

Pouring the icing over the cake while it is still warm allows some of the glaze to soak into the top.

Store leftover cake in an airtight container at room temperature for up to 4–5 days.

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