Honey Bun Cake

If you’re craving a dessert that combines the comfort of a cinnamon roll with the ease of a cake, this Honeybun Cake is your perfect treat. Moist, tender, and bursting with layers of cinnamon-sugar goodness, it’s finished with a simple vanilla glaze that melts right into the warm cake, making each bite irresistibly sweet. Whether served for breakfast, brunch, or dessert, this tried-and-true recipe will quickly become a family favorite.

Ingredients

• 1 (15.25-ounce) box yellow cake mix
• 4 large eggs
• 1 cup sour cream
• ¾ cup canola or vegetable oil
• 1 cup packed light brown sugar
• 2 teaspoons cinnamon

For the Glaze

• 2 cups powdered sugar
• 1–2 tablespoons milk
• 2 teaspoons vanilla

Instructions

1. Preheat your oven to 325°F (163°C) and spray a 9×13-inch baking pan with nonstick spray.
2. In a large bowl, whisk together the yellow cake mix, eggs, sour cream, and oil until smooth and well combined.
3. In a separate bowl, mix together the brown sugar and cinnamon.
4. Pour half of the cake batter into the prepared pan. Sprinkle half of the brown sugar and cinnamon mixture evenly over the batter.
5. Add the remaining cake batter and top with the rest of the cinnamon-sugar mixture.
6. Gently swirl through the layers with a knife—avoid overmixing to maintain pockets of cinnamon.
7. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
8. While the cake bakes, prepare the glaze by whisking powdered sugar, 1 tablespoon of milk, and vanilla until smooth. Add more milk as needed for desired consistency.
9. Pour the glaze over the hot cake immediately after removing it from the oven. Let it set before serving.

Serving and Storage Tips

• Serve warm for a gooey, melt-in-your-mouth experience.
• Dust with extra cinnamon before serving for a bakery-style finish.
• Top each slice with a scoop of vanilla ice cream for a dessert-style twist.
• Store at room temperature, covered, for up to 3 days.
• Refrigerate leftovers for up to 7 days in an airtight container.
• To reheat, microwave individual slices for 10–15 seconds.
• Freeze whole or sliced cake (tightly wrapped) for up to 2 months. Thaw overnight at room temperature.
• Great for brunches, potlucks, or family gatherings—easy to transport and serve.

Variations

1. Pecan Crunch Honeybun Cake: Add ½ cup chopped pecans to the cinnamon-sugar layer for a nutty crunch.
2. Apple Cinnamon Honeybun Cake: Layer diced apples between the batter for a fruity twist.
3. Maple Honeybun Cake: Replace vanilla in the glaze with maple extract for a cozy maple flavor.
4. Pumpkin Spice Honeybun Cake: Add ½ cup pumpkin puree and 1 teaspoon pumpkin spice to the batter for a fall treat.
5. Cream Cheese Swirl Honeybun Cake: Swirl in sweetened cream cheese filling before baking.
6. Caramel Honeybun Cake: Drizzle caramel sauce over the baked cake for extra decadence.
7. Coconut Honeybun Cake: Mix ½ cup shredded coconut into the batter for tropical sweetness.
8. Chocolate Honeybun Cake: Add 2 tablespoons cocoa powder to the cinnamon-sugar mix for a mocha-like flavor.
9. Banana Honeybun Cake: Add 1 mashed banana to the batter for added moisture and flavor.
10. Lemon Honeybun Cake: Add 2 tablespoons lemon zest to the batter and swap vanilla glaze for lemon glaze.
11. Brown Butter Honeybun Cake: Replace oil with browned butter for a rich, nutty aroma.
12. Blueberry Honeybun Cake: Add a handful of blueberries between the batter layers for bursts of juicy flavor.
13. Almond Honeybun Cake: Replace vanilla extract with almond extract and top with sliced almonds.
14. Peach Honeybun Cake: Add sliced peaches to the cinnamon layer for a southern-style variation.
15. Mocha Glazed Honeybun Cake: Add espresso powder to the glaze for a subtle coffee kick.

FAQs

1. Can I use homemade cake mix instead of boxed?
   Yes, a homemade yellow cake mix works perfectly.
2. Can I substitute sour cream?
   Greek yogurt or buttermilk can be used instead of sour cream.
3. Do I have to glaze the cake while it’s hot?
   Yes, pouring the glaze over the hot cake helps it soak in beautifully.
4. Can I make Honeybun Cake ahead of time?
   Yes, bake it a day ahead and store it covered. It tastes even better the next day.
5. Why is my cake dense?
   Overmixing the batter can make the cake dense—mix just until combined.
6. Can I make cupcakes from this recipe?
   Yes, bake in lined muffin tins for 18–20 minutes.
7. Can I double this recipe?
   Yes, bake in two 9×13-inch pans or a large sheet pan.
8. What kind of oil is best?
   Canola or vegetable oil ensures a moist, tender texture.
9. Can I skip the glaze?
   You can, but the glaze adds signature sweetness and moisture.
10. How can I make it extra gooey?
    Add a few tablespoons of brown sugar on top before baking for extra caramelization.

Honeybun Cake is a simple yet decadent dessert that delivers the perfect blend of cinnamon, sugar, and vanilla sweetness. With its tender crumb and gooey swirls, it’s sure to satisfy any sweet craving. This easy recipe requires minimal effort but tastes like it came straight from a bakery. Whether for holidays, potlucks, or cozy weekend baking, this Honeybun Cake will always be a winning choice.

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