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5.0 from 18 votes

Honey Bun Cake

Tastes like a Honey Bun in cake form!! Sweet, rich, decadent, and reminds me of the Honey Buns I used to eat as a kid! Fast and EASY!!

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 12
Calories: 414 kcal
Course: Cake
Cuisine: American

Ingredients

  • one 15.25-ounce box yellow cake mix
  • 4 large eggs
  • 1 cup sour cream
  • ⅔ cup vegetable or canola oil
  • 1 cup light brown sugar packed
  • 1 heaping tablespoon cinnamon or to taste
  • 2 cups confectioners' sugar
  • ½ cup milk I used whole
  • one 8-ounce container whipped topping or as necessary; thawed (I used lite; you may not need the entire container)

Instructions

    Cup of Yum
  1. Preheat oven to 325F. Line a 9x13-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
  2. To a large bowl, add the cake mix, eggs, sour cream, oil, and beat with a handheld electric mixer on high speed until mixed and combined, about 2 to 3 minutes; the batter is thick.
  3. Transfer half the batter to the prepared pan; set remaining batter and pan aside. Tip - Make sure not to add more than half the batter or you will have a hard time with coverage in step 5.
  4. To a medium bowl, add the brown sugar, cinnamon, stir to combine, and evenly sprinkle the cinnamon-sugar over the batter in the pan.
  5. Evenly top with the remaining batter, lightly spreading it with a spatula to completely cover the brown sugar (it doesn't matter if it's not perfect).
  6. Bake for about 35 minutes or until done and a toothpick comes out clean or with a few moist crumbs.
  7. Poke the hot cake all over with a fork to create holes. I probably poked the cake in about 100 places, the more holes the better distributed the milk mixture will be (next step); set cake aside.
  8. To a medium bowl, add the confectioners' sugar, milk, and whisk to combine until smooth and free from lumps; mixture will be thin, this is ok.
  9. Evenly and slowly drizzle the milk mixture over the cake, cover, refrigerate, and allow cake to cool for about 2 hours (or overnight).
  10. Evenly add the whipped topping over the surface of the cake and smooth it lightly with a spatula or knife before serving.

Notes

  • Storage: Cake will keep airtight in the fridge for up to 5 days.
  • Adapted from Allrecipes.

Nutrition Information

Serving 1 Calories 414kcal (21%) Carbohydrates 72g (24%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 74mg (25%) Sodium 326mg (14%) Fiber 1g (4%) Sugar 55g (110%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 414

% Daily Value*

Serving 1
Calories 414kcal 21%
Carbohydrates 72g 24%
Protein 5g 10%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 74mg 25%
Sodium 326mg 14%
Fiber 1g 4%
Sugar 55g 110%

* Percent Daily Values are based on a 2,000 calorie diet.