This Honey Bun Cake will be your new favorite dessert! Light, moist cake is layered with brown sugar and cinnamon and topped with a sweet glaze topping!
Why You Will Love Honey Bun Cake
- EASY – This is a doctored cake mix recipe. Which is the ultimate shortcut in so many recipes! You just need to add a couple simple pantry staples that you probably already have in your kitchen. And there is only 10 minutes of prep required!
- OLD FASHIONED RECIPE – Who doesn’t have nostalgic memories of Honey Buns? Those sweet, sticky pastries that we all loved as a kid (and still love!). This recipe has that old fashioned charm and flavor that makes you feel all warm inside!
- VERSATILE – Honey Bun Cakes are great for dessert. But they would also be perfect as a breakfast pastry served with a hot cup of coffee. Or even as a midday snack!
Honey Bun Cake Recipe
If you are craving a a cinnamon roll but want to put a fun, nostalgic twist on it, this dessert is for you! For step-by-step instructions, check out our printable recipe card below. But here is what you’ll need to get started:
- YELLOW CAKE MIX – Any brand of boxed cake mix will work. You can even use Vanilla Cake Mix, French Vanilla Cake or Spiced Cake Mix would also be delicious!
- VEGETABLE OIL – You’ll be following the directions on the boxed cake mix to make it as instructed. You’ll need oil and eggs.
- EGGS – If possible, let the eggs get to room temperature before adding them.
- BROWN SUGAR – Packed
- CINNAMON – To be combined with the brown sugar for that delicious layer between the cake batter.
- POWDERED SUGAR – Also called confectioners sugar. We will use this for our glaze.
- VANILLA EXTACT – We always recommend using a high quality vanilla extract for any baking recipe. Don’t use the cheap, store brand stuff!
- MILK – To make our glaze. If you want a slightly richer, thicker glaze, you can substitute half and half or even heavy cream here.
Storage, Leftovers and Freezing
You can store your leftover Honey Bun Cake in an airtight container at room temperature. You can put it in the microwave for about 15 seconds to warm it up or just eat it as it is. Leftovers should last about 4-5 days.
You can freeze Honey Bun Cake. Allow to fully cool and wrap in freezer wrap or put in a freezer safe container. You can thaw it at room temperature. You can also cut it into individual servings before freezing. So you only need to thaw what you need. It will stay good in your freezer for 3 months.
Notes, Tips and FAQs
- SWIRL LAYERS – If you’d rather, you can use a butter knife to swirl together the layers of cake batter and cinnamon sugar before baking.
- CAN YOU MAKE THIS INTO CUPCAKES? – While we haven’t actually tried this, I don’t see why not! You might need to adjust baking time or temps though.
- ADD NUTS – Adding walnuts or pecans to this cake would be delicious.
- ALLOW CAKE TO COOL BEFORE ICING – Trying to pour the icing on the cake before it cools will lead to a messy scene with the icing not glazing how you’d like it.
- ADD SOUR CREAM – Some versions of this recipe add sour cream to the cake batter. It gives the dessert a little more of a tangy taste and adds moisture. We didn’t add it because we wanted to keep this simple. But if you have some on hand, go for it! You can also add Greek Yogurt for a healthier option.
We hope you enjoy this Honey Bun Cake Recipe. We’d love to hear how it turns out in the comment section. Happy Eating!
Honey Bun Cake
- 1 box yellow cake mix plus ingredients to prepare it
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Preheat the oven to 350 degrees and grease a 9x13 baking dish with nonstick cooking spray.
- Prepare the cake mix according to package instructions and spread half the batter in the bottom of the prepared pan.
- Stir together the brown sugar and cinnamon.
- Sprinkle the mixture over the top of the cake mix.
- Carefully spread the remaining cake mix over the top of the brown sugar. Bake in the preheated oven according to the package instructions.
- Prepare the glaze by whisking together the powdered sugar, vanilla, and milk. Allow cake to cool and spread over the top.