Honey Bun Cake
User Reviews
5
Honey Bun Cake
Description
This Honey Bun Cake starts with a yellow cake mix combined with vegetable oil, eggs, sour cream, and both vanilla and almond extracts for a nuanced flavor profile. Half of the batter is poured into a greased 9x13-inch pan, topped with a cinnamon sugar and pecan mixture, then covered with the remaining batter and gently swirled to create a cinnamon swirl effect. It bakes until a toothpick comes out mostly clean, ensuring a moist, tender cake.
The cake is finished with an icing made from powdered sugar mixed with milk and vanilla extract. The icing is poured over the warm cake, adding a sweet glaze that enhances the cinnamon flavors and moist texture. This cake can be served warm, at room temperature, or chilled, fitting a range of occasions from breakfast treats to dessert.
Storage notes recommend keeping the cake in an airtight container at room temperature for up to four days, or freezing for up to two months, preferably freezing the cake and icing separately. Sour cream can be substituted with Greek yogurt or buttermilk for slight variations.
Ingredients
Cake
- 1 yellow cake mix
- 3/4 cup vegetable oil
- 4 egg large
- 1 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Cinnamon Swirl
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup pecans optional, chopped
Icing
- 2 cups powdered sugar
- 3-4 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with baking spray.
- In a large bowl, whisk or beat together the yellow cake mix, oil, eggs, sour cream, vanilla, and almond extract until combined. Set aside.
- In a separate bowl, stir the brown sugar, cinnamon, and pecans, if using, together.
- Pour about 1/2 of the cake batter into the prepared pan, then sprinkle evenly with the cinnamon sugar mixture. Pour the remaining cake batter on top, then use a knife to gently swirl the cinnamon sugar mixture through batter.
- Bake for 35-40 minutes until a toothpick inserted into the cake comes out clean with just a few crumbs.
Icing
- While the cake bakes, prepare the icing by whisking the powdered sugar, milk and vanilla extract together in a bowl to form a nice, pourable icing.
- When the cake is done, pour the icing over the cake while it is still hot. Slice into squares and serve warm, room temperature, or even chilled from the fridge.
Notes
- Store the cake in an airtight container at room temperature for 3 to 4 days to maintain freshness.
- Freeze the cake without icing for up to 2 months; freeze the icing separately and add after thawing.
- Greek yogurt or buttermilk can replace sour cream in equal amounts without affecting texture much.
- For a fully homemade version, use a scratch yellow cake recipe combined with the cinnamon swirl and glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 286mg | 12% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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