Easy Homemade Honey Bun Cake
User Reviews
5
Easy Homemade Honey Bun Cake
Description
This Honey Bun Cake uses a yellow boxed cake mix blended with canola oil, eggs, and sour cream to yield a tender, moist crumb. Half of the batter is spread evenly in a greased 9x13 pan, then sprinkled with a mixture of packed light brown sugar and ground cinnamon. The remaining batter is spooned over and swirled through with a knife to create marbled cinnamon layers throughout. Baking at 325°F for 35 to 40 minutes produces a cake with a soft interior and sweet cinnamon ribbons. After cooling briefly, a glaze made from sifted powdered sugar, milk, and vanilla extract is spread while the cake is warm, soaking slightly into the top and adding a creamy, sweet finish. This cake recalls the flavors and texture of a classic honey bun pastry but is simple to make at home and sized for a crowd.
Ingredients
For the cake:
- 2 tablespoons butter for greasing pan
- 1 cup light brown sugar packed
- 1 tablespoon ground cinnamon
- 15.25 ounces cake mix yellow boxed
- ¾ cup canola oil
- 4 egg room temperature
- 1 cup sour cream
For the glaze:
- 2 cups powdered sugar sifted
- ¼ cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees. Generously butter a 9 x 13 pan or glass baking dish and set aside.
- In a small bowl, combine the brown sugar and cinnamon. Set aside.
- In a medium mixing bowl, combine the cake mix, canola oil, eggs, and sour cream. Whisk or beat with a wooden spoon until thoroughly combined.
- Spread half the batter in the bottom of the prepared pan. Sprinkle the brown sugar and cinnamon evenly over the batter. Top with remaining cake batter. Use a knife to make swirls through the cake batter.
- Bake for 35-40 minutes or until a tester inserted in center of cake comes out clean. Remove from the oven and place on a cooling rack. Let cool for 15-20 minutes.
- In a small bowl, combine the sifted powdered sugar, milk, and vanilla extract. Blend until well mixed. While cake is still warm (but not hot), spread the glaze evenly over the top. Allow to cool to room temperature before serving.
Notes
- Pack the brown sugar firmly into the measuring cup for accurate quantity and consistent cinnamon swirl.
- Store the cake covered at room temperature; it remains fresh for 4 to 5 days.
- Cut individual servings to reheat briefly in the microwave for a warm piece.
- The cake can be frozen wrapped tightly in plastic wrap and aluminum foil for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 324kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 198mg | 8% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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