Honey Bun Cake uses yellow cake mix to pair with a delicious brown sugar and cinnamon swirl and vanilla glaze! It’s a perfect cinnamon roll cake to eat anytime.
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About this Cinnamon Swirl Cake
There’s something undeniably nostalgic about biting into a soft, sticky sweet roll with that perfect cinnamon swirl and this honey bun cake brings all of that flavor to your kitchen without the fuss. It’s rich, cozy, and just the right kind of indulgent, like a cinnamon roll cake that decided to level up.
What makes this cake shine? That golden yellow cake base is impossibly moist (thank you, sour cream), while a gooey ripple of brown sugar and cinnamon runs through the middle like a hidden treasure. Then there’s the glaze which is silky, sweet, and so simple, it seeps into every forkful for the ultimate breakfast-meets-dessert mashup.
This honeybun cake recipe is the kind of recipe you’ll want to keep in your back pocket for weekend guests or weeknight cravings.
Step by Step Instructions
Check out the recipe card below for more in-depth instructions for this cinnamon roll poke cake:
- Mix the batter: In a large bowl, beat together the yellow cake mix, vegetable oil, eggs, and sour cream until smooth and creamy.
- Make the cinnamon swirl: In a small bowl, stir together brown sugar and cinnamon. It’ll smell like heaven, but resist the urge to eat it by the spoonful.
- Layer it up: Pour half the cake batter into a greased 9×13″ pan, sprinkle the cinnamon sugar evenly over the top, then finish with the rest of the batter. Gently spread to cover.
- Bake to golden perfection: Bake at 350°F in your oven for about 45 minutes, or or until the top is a deep golden brown and a toothpick comes out clean from the center of the cake. Start checking around the 35-minute mark to avoid overbaking.
- Glaze it: While the cake is still warm, poke the top gently with a fork to create pockets. Then mix powdered sugar, milk, and vanilla until smooth and pour over the top. Let it cool, if you can wait!
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Recipe Testing Notes and Tips
As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways:
- Don’t skip the fork-pricking step. It helps the glaze soak into the cake instead of sitting on top.
- Sour cream is key for that dense, moist crumb. Low-fat versions work, but full-fat gives better texture.
- Swap out the sour cream for Greek Yogurt if that’s what you have on hand to keep the moisture content and tangy flavor! You may just need to add a few more minutes to the baking time since it’s a little runnier of a consistency.
- Want an extra hit of cinnamon? Add a pinch to the glaze for a subtle kick.
Tip
If you want cleaner, more defined swirls, lightly drag a knife through the batter after layering. It marbles the cinnamon mixture beautifully!
Variations
- Cream cheese glaze: Swap the vanilla glaze for a tangy cream cheese version.
- Apple cinnamon bun cake: Add thin slices of apple between the layers and a pinch of nutmeg for fall flavor.
- Mini muffin bites: Bake in a mini muffin tin for perfect grab-and-go treats.
- Brown butter swirl: Instead of using just cinnamon and brown sugar for the swirl, melt butter and brown it slightly in a saucepan until it smells nutty and turns golden. Let it cool slightly, then mix it with the cinnamon and brown sugar before layering into the cake.
- Add nuts: I love adding chopped pecans to the cinnamon and brown sugar mixture to add a little bit of texture. You’ll just add about ⅓ cup of chopped pecans for a perfect crunch to your cake!
If you’re looking for other pecan desserts, check out these 75 Pecan Dessert recipes.
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Buy Now → Recipe FAQs
Absolutely! This Honey Bun Cake is a great make-ahead dessert. Once it has cooled completely, cover it tightly with plastic wrap or store it in an airtight container.
It will stay fresh for up to three days at room temperature or up to a week in the refrigerator.
Definitely! Wrap the cake with plastic wrap and then aluminum foil to prevent freezer burn.
It will keep well in the freezer for up to three months. Just thaw the cake overnight in the refrigerator before serving.
Yes! Try using a Bundt cake form to make a gorgeous shape for serving! You may just need to increase the baking time a few minutes so that it cooks all the way through as bundt cakes typically bake for a longer time.
Totally. A whipped vanilla or cream cheese frosting works great, just let the cake cool first.
Airtight container at room temp for 2–3 days, or in the fridge for up to a week.
Honey Bun Cake
Honey Bun Cake uses yellow cake mix to pair with a delicious brown sugar and cinnamon swirl and vanilla frosting on top! It’s a perfect cinnamon roll cake to have with coffee or eat as dessert.
Ingredients
For the cake:
- 1 15.25 ounce box yellow cake mix
- ⅔ cup vegetable oil
- 4 large eggs
- 1 cup sour cream
- 1 cup brown sugar, firmly packed
- 2 teaspoons ground cinnamon
For the frosting:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13" baking dish or spray it with non-stick cooking spray.
- In a large bowl, use a mixer to beat together the yellow cake mix, vegetable oil, eggs, and sour cream. Mix on low speed for about 30 seconds until the ingredients are moistened. Then, turn the mixer to medium speed and beat for another 2 minutes, scraping the sides of the bowl as needed.
- In a small separate bowl, mix together the brown sugar and ground cinnamon with a fork. If you're adding pecans, stir them into this mixture as well.
- Spread half of the cake batter into the bottom of the prepared baking dish. Sprinkle the brown sugar-cinnamon mixture evenly over the top.
- Pour the remaining cake batter over the top and carefully spread it to cover the cinnamon-sugar layer.
- Bake the cake for approximately 45 minutes or until it turns a deep golden brown color, and a toothpick inserted in the center comes out clean.
- While the cake is still warm, prick the top with the tines of a fork to create little pockets for the glaze to seep into.
- Mix the glaze ingredients (powdered sugar, milk, and vanilla extract) together until smooth and spread it over the warm cake. Add a little more milk if needed to achieve your desired glaze consistency.
- Allow the cake to cool completely before serving, and don't forget to cover any leftovers to keep them fresh.
Notes
- Add in ⅓ cup chopped pecans to the brown sugar and cinnamon mixture for a great crunch!
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 409Total Fat: 19gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 73mgSodium: 314mgCarbohydrates: 57gFiber: 1gSugar: 41gProtein: 4g
Nutrition provided is only an estimate.
This recipe originally appeared in a blog hop in 2023:
Michaela from An Affair from the Heart is our fearless leader and has done an amazing job coordinating the whole blog hop. I’ve been lucky enough to participate for a few years now and have made great blogging friends from the group!
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Jennifer
Friday 28th of July 2023
When I was growing up I used to eat these for breakfast. I would throw one in my bag and eat it on the bus to school. Although I was usually sticky afterwards, It was worth every bite. Now I am getting nostalgic again as I am making this for small group tonight. It smells amazing!
Sam
Saturday 29th of July 2023
Aw I love that throw back, Jennifer! I bet more memories will come flooding back after tasting it!