There’s something comforting about a dessert that tastes like it came from grandma’s kitchen — and this honey bun cake captures that feeling. Built on an easy yellow cake mix base, it hides a buttery cinnamon-brown sugar swirl studded with chopped pecans, then finishes with a simple vanilla glaze poured over the cake while it’s still warm. The result is moist, tender cake with a gooey, aromatic center and a sweet glaze that soaks into each slice. It’s perfect for brunch, a coffee break, or an easy dessert that everyone will ask for again.
Why You’ll Love It
This honey bun cake is an uncomplicated, crowd-pleasing recipe made easy with boxed yellow cake mix. A cinnamon-brown sugar layer gives the cake its classic honey-bun flavor, and chopped pecans add pleasant crunch if you like them.
Easy to make: The boxed mix keeps the process quick and forgiving, so it’s great for bakers of all skill levels. Full of flavor: Warm cinnamon, brown sugar, vanilla, and buttery cake combine for an indulgent slice every time. Versatile: Serve it at brunch, with coffee, or as a simple dessert topped with ice cream or whipped cream.
If you enjoy this cake, try other simple bakes like honeycomb bread, 7Up pound cake, honey butter, lemon ricotta cake, or banana bread crumb cake for a similar cozy flavor profile.
Honey Bun Cake Ingredients
Full ingredient amounts are listed in the recipe card below.
- Yellow cake mix — quick base for the cake layers.
- Vegetable oil — keeps the cake moist.
- Sour cream — adds richness and a slight tang.
- Eggs — bind and lift the batter.
- Brown sugar — forms the sweet cinnamon layer.
- Ground cinnamon — warms the flavor profile.
- Chopped pecans — optional, but add texture and nuttiness.
- Powdered sugar, milk, vanilla extract — combine into a simple glaze to finish the cake.
How to Make Honey Bun Cake
Jump to the recipe card for exact measurements and baking times.
- Prepare the first cake layer: Combine the yellow cake mix with oil, eggs, and sour cream until smooth. Pour into a greased 9 x 13-inch pan and spread evenly.
- Make the cinnamon sugar layer: Stir together brown sugar and cinnamon, then sprinkle it evenly over the first batter layer. Scatter chopped pecans if using, and gently pat the mixture into the batter.
- Top with the second cake layer: Make a second batch of the cake batter (same ingredients) and drizzle it over the cinnamon sugar, spreading carefully so the sugar layer stays intact.
- Bake: Bake at a relatively low temperature until a toothpick in the center comes out clean; this ensures a moist, evenly cooked cake.
- Frost: While the cake is still hot, combine powdered sugar, milk, and vanilla to make a pourable glaze. Spread it across the warm top so it melts into the cake and creates a glossy finish.
- Cool and serve: Let the cake cool uncovered at room temperature for about two hours so the cinnamon-sugar layer sets before slicing.
Substitutions and Variations
- Gluten-free: Use a gluten-free yellow cake mix for a gluten-free version.
- Different cake base: White cake mix works well if you prefer a lighter crumb.
- Nut swaps: Replace pecans with walnuts or omit nuts entirely.
- Sugar options: Light or dark brown sugar both work; white sugar will give a less caramel flavor.
- Flavor twists: Swap vanilla extract for almond or orange extract for a different aroma.
- Alternative glazes: Try a cream cheese glaze for extra richness or a simple vanilla drizzle to keep it classic.
Serving Suggestions
Brunch: Serve alongside eggs and bacon for a sweet contrast. As a snack: Enjoy a warm slice with coffee or tea. For dessert: Top with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish.
How to Store
Store: Keep leftovers in an airtight container at room temperature for up to 5 days, or refrigerate for slightly longer. Freeze: Wrap slices well and freeze for up to 3 months. Thaw: Defrost overnight in the fridge or for several hours at room temperature.
Top Tips
- Use correct cake mix sizes: Two standard boxes work well; check the package size to match the recipe quantities.
- Cook low and slow: A lower oven temperature and longer bake time prevent the edges from drying while the center cooks through.
- Choose clear vanilla: If you want a very white glaze, use clear vanilla to avoid a brownish tint.
- Check doneness carefully: If a toothpick picks up goo from the cinnamon layer, it may be hitting that filling; try inserting it slightly higher into the cake if needed.
Easy Honey Bun Cake FAQs
Traditional honey buns don’t always include nuts, but chopped pecans add a pleasant crunch and flavor, so they’re a popular optional addition.
Add milk a teaspoon at a time until the glaze reaches a pourable consistency. The hot cake will thin the glaze slightly when poured on top.
You can, but the cinnamon-sugar layer may still be soft and slices could fall apart. Waiting about two hours helps the filling set so slices hold together better.
Easy Homemade Honey Bun Cake Recipe
Honey Bun Cake Recipe
Ingredients
For the First Cake Layer:
- 3/4 cup vegetable oil
- 8 ounces sour cream
- 1 box yellow cake mix (about 13¼ ounces)
- 4 eggs
For the Cinnamon Sugar Layer:
- 1 cup packed brown sugar
- 1/2 cup chopped pecans (optional)
- 1 tablespoon ground cinnamon
For the Second Cake Layer:
- 3/4 cup vegetable oil
- 8 ounces sour cream
- 1 box yellow cake mix (about 13¼ ounces)
- 4 eggs
For the Vanilla Frosting:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons whole milk
Instructions
- Preheat the oven to 300°F and grease a 9 x 13-inch cake pan.
- Make the first cake layer: combine the oil, sour cream, cake mix, and eggs in a large bowl and mix until smooth. Pour into the prepared pan and spread evenly.
- Make the cinnamon sugar layer: mix brown sugar and cinnamon, sprinkle it over the batter, add pecans if using, and gently pat it into the batter with your hand.
- Prepare the second cake layer: mix the remaining oil, sour cream, cake mix, and eggs. Drizzle the batter over the cinnamon sugar layer in several spots, then carefully spread until the layer is even.
- Bake for about an hour, or until a toothpick inserted into the center comes out clean. Remove from the oven.
- Make the frosting: whisk together powdered sugar, milk, and vanilla until smooth. Pour the glaze over the hot cake and spread to cover.
- Let the cake cool uncovered at room temperature for about 2 hours before slicing and serving.
Notes
Cake mix sizes: Use two boxes of the size your recipe calls for or adjust quantities if your mix is larger. Low and slow: Baking at a moderate temperature helps the cake remain moist. Vanilla: Use clear vanilla for a whiter glaze if desired. Toothpick test: Avoid poking straight into the cinnamon-sugar layer when testing doneness; insert slightly higher into the cake if needed.
Nutrition
Calories: 575 kcal | Carbohydrates: 102 g | Protein: 8 g | Fat: 16 g | Saturated Fat: 6 g | Sugar: 67 g | Sodium: 687 mg
This easy honey bun cake is rich, moist, and full of warm cinnamon flavor. The contrast between the tender yellow cake and the gooey cinnamon-brown sugar center makes it a memorable treat. Serve it warm with a scoop of vanilla ice cream or let it cool and slice for coffee hour — either way, it’s a dependable, delicious bake that’s simple enough for everyday occasions and special enough for company.
Other Recipes to Try
- Try a simple cake mix coffee cake for a similar cinnamon-sugar treat.
- Explore a rum Bundt cake for deeper, spiced flavors.
- Look into more cinnamon roll-style recipes for more layered sweetness.
- Make hot honey to pair with both sweet and savory dishes.
- Consider a giant maple cinnamon roll cake with butterscotch glaze for a show-stopping dessert.
