Honey Bun Cake
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
45 mins
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Additional Time
1 hr
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Total Time
2 hrs 5 mins
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Servings
12 servings
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Course
Cake
Honey Bun Cake
Description
Honey Bun Cake combines a boxed yellow cake mix with additional ingredients like sour cream, eggs, oil, and vanilla extract to produce a rich, tender crumb. The highlight is a cinnamon-like swirl of brown sugar and pumpkin pie spice folded into the batter before baking in a bundt pan, which creates a marbled effect and bursts of spiced sweetness in every slice. Once cooled, a simple icing made by whisking confectioners' sugar with vanilla coffee creamer is drizzled over the cake, adding moisture and a subtle vanilla note.
The cake’s texture is moist and soft from the sour cream and eggs, with the brown sugar swirl creating pockets of deeper flavor and pleasant sweetness. Baking at a moderate 325°F temperature, the cake achieves even doneness with a gentle crust. The bundt pan not only shapes the cake but also encourages even baking and makes for attractive serving.
Serve this cake sliced for breakfast, an afternoon snack with coffee, or a casual dessert. The warm spices and swirl add complexity to a familiar yellow cake, appealing to those who enjoy cinnamon and fall-flavored treats. It stores well at room temperature for a few days, best consumed within the first 24 hours for optimal moistness.
In place of vanilla coffee creamer, milk and pure vanilla extract can be used for the glaze. Allow the cake to cool thoroughly before icing to avoid melting the glaze. The swirling step is key to distribute the brown sugar mixture without fully mixing it in, enhancing both appearance and taste.
Ingredients
- 1 box yellow cake mix 15.25 ounces
- ¾ cup vegetable oil
- 4 egg large
- 1 cup sour cream
- 2 teaspoons vanilla extract pure
- ½ cup light brown sugar
- 2 ½ teaspoons pumpkin pie spice
- 2 cups confectioners' sugar
- 4-5 tablespoons coffee creamer see note below, vanilla flavor
Instructions
- Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan or spray with nonstick cooking spray.
- In a large bowl, with an electric mixer, combine cake mix, oil, eggs, sour cream and vanilla until thoroughly combined.
- In a medium bowl, stir together the brown sugar and pumpkin pie spice.
- Spoon half the batter into the prepared bundt pan. Sprinkle the brown sugar mixture onto the cake batter and top with remaining half of batter. Use a skewer to swirl the brown sugar layer into batter.
- Bake in preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean. Remove cake from oven to a wire rack to cool for 15 minutes. Remove cake from pan and allow the cake to thoroughly cool on a wire rack.
- Once the cake is completely cool, prepare the icing. Whisk together the confectioners' sugar and vanilla coffee creamer and drizzle over the cake.
Notes
- You can substitute vanilla coffee creamer with 4 tablespoons milk and 2 teaspoons pure vanilla extract for the glaze.
- Best enjoyed within 24 hours of baking, but can be stored covered at room temperature for up to 3 days.
User Reviews
Overall Rating
4.7
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