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4.7 from 87 votes

Honey Bun Cake

A yellow cake mix gets transformed with a few ingredients and a brown-sugar-and-spice swirl to make this honey bun cake anything but ordinary. The vanilla glaze simply takes this old-fashioned cake over the top.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
2 hrs 5 mins
Servings: 12 servings
Course: Cake

Ingredients

  • 1 box yellow cake mix 15.25 ounces
  • ¾ cup vegetable oil
  • 4 large eggs
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • ½ cup light brown sugar
  • 2 ½ teaspoons pumpkin pie spice
  • 2 cups confectioners' sugar
  • 4-5 tablespoons vanilla coffee creamer see note below

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan or spray with nonstick cooking spray.
  2. In a large bowl, with an electric mixer, combine cake mix, oil, eggs, sour cream and vanilla until thoroughly combined.
  3. In a medium bowl, stir together the brown sugar and pumpkin pie spice.
  4. 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.
  5. 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.
  6. 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 the vanilla coffee creamer for 4 tablespoons milk and 2 teaspoons pure vanilla extract.
  • Cake is best in the first 24 hours, but can be stored covered at room temperature for up to 3 days.