Name: Honey Bun Cake
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; 2 cups powdered sugar; 1–2 tablespoons milk; 2 teaspoons vanilla

Description

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

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

Notes

- 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.