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Easy Honey Bun Cake

A delightful, nostalgic cake swirled with brown sugar and cinnamon, topped with a sweet glaze, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box 15.25 ounces butter yellow cake mix Use a quality brand like Duncan Hines or Betty Crocker.
  • 1 container 8 ounces sour cream Full-fat sour cream works best for moisture.
  • 4 large eggs, room temperature Bring them out before starting for better blending.
  • 3/4 cup vegetable oil A neutral oil ensures flavor balance.
  • 1/2 cup water Helps keep the cake light.
  • 1 cup light brown sugar, packed Packing ensures a gooey texture.
  • 1 teaspoon ground cinnamon Freshly ground is ideal for deeper flavor.
For the Glaze
  • 2 cups confectioners' sugar Sift for a smooth finish.
  • 1/4 cup whole milk Almond milk can be used as a substitute.
  • 2 teaspoons vanilla extract Opt for pure extract for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Spray a 9x13-inch baking dish with non-stick cooking spray or grease and flour it.
Mixing
  1. In a large mixing bowl, combine the cake mix, sour cream, eggs, vegetable oil, and water. Beat with a mixer on medium speed for about 2 minutes until well-blended.
  2. In a separate bowl, mix the brown sugar and cinnamon until combined.
Layering
  1. Pour half of the batter into the greased baking dish. Sprinkle half of the brown sugar mixture over it. Pour the remaining batter on top and sprinkle with the rest of the brown sugar mixture.
  2. Using a butter knife, gently swirl the batter to create a marbled effect.
Baking
  1. Bake for 38-40 minutes, until a toothpick inserted in the center comes out clean.
Glazing
  1. While the cake cools, whisk together the confectioners' sugar, milk, and vanilla until smooth.
  2. Once cooled, pour the glaze over the cake evenly. Let the cake cool completely before slicing.

Notes

Keep an eye on the cake for the last 5 minutes of baking. Allow to cool in the pan for about 10-15 minutes before glazing. Store in an airtight container for up to 3 days at room temperature or refrigerate for a week. For make-ahead, layers can be prepared and refrigerated overnight.