Honey Bun Cake
This Honey Bun Cake is a melt in your mouth delight! And I really mean MELT IN YOUR MOUTH! I have some super good new too! It all starts with a cake mix! I KNOW! Awesome huh?
Do you remember Honey Buns from Hostess? They are hard to find now (for me anyway). Sometimes I can find them at quickie marts. Anyway, they were and still are my all time FAVORITE Hostess treat! So it stands to reason that they were also my sons favorite. So when I came across this Honey Bun Cake recipe from Chocolate, Chocolate and More I was excited to make it for not just me but my son too! Now, I did try to think of ways to change the recipe up a bit but then it wouldn’t be a Honey Bun Cake! It would be something other then what I was craving. So, I decided to leave good enough alone and I am so glad I did!
This Honey Bun Cake is a melt in your mouth delight! And I really mean MELT IN YOUR MOUTH. 🙂
You know one of my favorite ways to make a cake is by starting with a boxed cake mix and adding other ingredients to create something different and that’s exactly what this recipe does. I will be making this cake for my Fall Brunch. I know this cake will knock their socks off! 😉
Are you ready to make this delicious Honey Bun Cake?
For the cake you mix together the boxed cake mix, sour cream, eggs and oil. Add HALF the batter to the pan.
Sprinkle on the brown sugar and cinnamon mixture.
Then add the remaining batter
Hot out of the oven add your glaze. I told you it was awesome! 🙂
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Honey Bun Cake
Ingredients
For the Cake:
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 (15.25 ounce) box yellow cake mix
- 1 cup sour cream
- 4 large eggs
- 3/4 cup vegetable oil
For the Glaze:
- 2 cups confectioners' sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat oven to 350 degrees.
- Spray a 9x13-inch baking pan with non stick cooking spray and set aside.
- In a medium bowl blend together the brown sugar and cinnamon; set aside.
- In a large mixing bowl beat together the cake mix, sour cream, eggs and oil until combined and fluffy.
- Pour half of the batter into the prepared pan, spread to the edges.
- Sprinkle on top of the batter all of the brown sugar mixture.
- Carefully add the remaining batter over the top of the brown sugar mixture.
- Spread to the edges.
NOTE: Take your time with this step to make sure you get all the brown sugar mixture covered.
- Bake 30 to 35 minutes or until edges pull away from the sides and the cake is golden brown.
For the Glaze:
- While the cake is baking make the glaze.
- In a medium bowl add the sugar, milk and vanilla.
- Whisk until completely combined.
- As soon as the cake comes out of the oven drizzle glaze over the top.
NOTE: If needed use an off set spatula or butter knife to spread the glaze over the cake evenly.
- Serve hot or at room temperature.
NOTE: I cut the cake when it was hot and it kind of fell apart. I would recommend waiting a little before cutting the cake.
Notes
This recipe is from Lady Behind The Curtain
This cake looks scrumptious!! I pinned to make later. Yum!!
Hi Sheryl – how good does this look? I can’t help but smile because my hubby loves honey buns so I’ll have to make him your honey bun cake for sure! Pinning and sharing – have a happy day!
I’m so glad you made this Sheryl, it’s one of our favorites and really does taste just like the store bought treat!
Thanks Joan, Yes my family was VERY pleased. 🙂
OMGosh!!! This can be dangerous! I love honey buns!
Sheryl,
This cake looks awesome. Can’t wait to try it. Pinned.
Annamaria
Wow Sheryl! This cake looks so delicious! Can’t wait to make it:)
Yum!! I remember those, but yours look much better Sheryl. 😉
I always LOVED honey buns! I can’t believe you can make your own version in cake form……seriously delicious and dangerous!
This cake look so delicious. I found your link over at Miz Helen’s linkup party.
We would just love your Honey Bun Cake! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This is soooooo good. It’s a go-to recipe for me.
Highly recommend! ☆☆☆☆☆
Thanks Ann. My family thought so too. 🙂
this cake is deliciousness on a plate!! Thank you for the recipe!
No honey?
No James….this recipe is fashioned after the hostess honey bun. 🙂
I make this honey bun cake all the time and not one piece be left,my family loves it. Thanks for the recipe much love
I totally know what you mean Regina. This recipe is a winner with my family too!
Very tasty, I used butter cake mix instead- but it still worked great! 10/10 would recommend
Hi Mara, Awesome! I love this recipe! Simple and tasty 😋
Yum – sounds delicious. Thank you and have a great day, Sheryl.
I went exactly by your instructions and let me tell you this, it was absolutely the best Cake I’ve EVER baked.
It wasn’t hard to go by and I could understand all the directions lol and that is a plus for me.
Once you start with fold this and that add 1/16 egg white I’m lost and you give direct instructions and it literally turned out just like yours..
That’s awesome Amber. I’m so glad the cake turned out for you.
Hi,
Please advise if the cake mix is the old quantities (about 18.5 oz.) or the new quantities of (16.5 oz). I would like to try this recipe.
Thank you, Linda Miller
Hi Linda, The cake mix is 15.25 ounces.
I have made this cake before but its been awhile.This looks really good, thanks for posting. I think I’ll make it tonight.
Yummy choice Judy! 🙂
Do I need to adjust the baking time if I use a round pan.
Hi Michelle, The baking time is about the same. Just to be safe I would start checking it at 25 minutes.
Hi does it has to be yellow can it be butter recipe cake mix
Hi Robinnette, Yes butter cake mix will work too. 🙂
Do I absolutely have to use sour cream?
No Tanya, you could also use plain yogurt or buttermilk. ♥