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Honey Bun Cake

Honey Bun Cake- A yellow cake mix gets transformed with a few ingredients and a brown sugar and spice center makes this Honey Bun Cake anything but ordinary. The vanilla glaze simply takes this cake over the top.

It’s September. I can’t even. This year is flying by at mad speed. I don’t know if having a baby turned this year into blur or what, but it needs to sllloooow down – just a bit.

I’m already seeing people post things like “There are 112 Days, 00 hours, 38 minutes and 19 seconds until Christmas” – what? You’re welcome for that update by the way.

Before we go breaking out all the Elf on a Shelf shenanigans and covering my Pinterest feed with all the cookies in the universe, let’s get through Halloween. Deal?

September is always a transitional month for me. It’s not quite Fall, but it most definitely feels like Summer is over – despite the fact that is was a gazillion degrees this weekend. Because what better way to ease the 90 degree woes than to crank up the oven, right? That’s dedication, folks.

Bundt cakes will forever remind me of my Nana, not because she made a ton of bundt cakes, but because in my mind bundt cakes are a bit retro. Don’t get me wrong, I love them to pieces and I have definitely made my fair share of them over the years. By the way, this Pumpkin Bundt Cake is pretty much the bees knees and this one isn’t too shabby either.

Honey Bun Cake Recipe from mybakingaddiction.com

One recipe I do remember her making was a Honey Bun Cake, although she called it a Cinnamon Coffee Cake and it was mighty delicious. And the great thing is that it’s super simple to make. A yellow cake mix gets transformed with a few ingredients and a brown sugar and spice center makes this Honey Bun Cake anything but ordinary. The vanilla glaze simply takes this cake over the top.

As soon as it came out of the oven Eric was immediately intrigued because it looked just like a cake his grandma used make! I’m telling ya, nothing evokes the memories of grandmas more than bundt cakes and cinnamon! After the glaze hardened a bit, he immediately ate a piece in about 3 bites. I even let him snag a slice before I took photos – that’s true love right there.

If you’re not a fan of cake mixes, no worries – sub in your favorite from scratch yellow cake recipe. There are even quite a few delicious organic cake mixes on the market. Fill it with that brown sugar mixture and bath it in a vanilla glaze and you just can’t go wrong. We’re talking cake here and in my book, cake is always a good thing.

Easy Honey Bun Cake on mybakingaddiction.com

Honey Bun Cake

Honey Bun Cake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Honey Bun Cake- A yellow cake mix gets transformed with a few ingredients and a brown sugar and spice center makes this Honey Bun Cake anything but ordinary. The vanilla glaze simply takes this cake over the top.

Ingredients

  • 1 box yellow cake mix
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 1/2 cup light brown sugar
  • 2 1/2 teaspoons homemade pumpkin pie spice
  • 2 cups confectioners' sugar
  • 4-5 tablespoons vanilla coffee creamer (see note below)

Instructions

  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

  • Cake will store at room temperature in an airtight container for 24 hours.
  • You can substitute the vanilla coffee creamer for 4 tablespoons milk and 2 teaspoons pure vanilla extract.
  • If you're not a fan of cake mixes, no worries - sub in your favorite from scratch yellow cake recipe. There are even quite a few delicious organic cake mixes on the market.

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

Love bundt cakes? Check out these delicious recipes.

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Steve

Tuesday 7th of January 2020

Made this for my partner of 15 years who has unceasingly complimented me on it, even praising me and the cake to the neighbors. His only complaint is that I never made it before. Mine was actually just a tiny bit better the next day when the filling became a little more soaked in. Its a real keeper, I’ll be making this for the rest of my life now.

Kimberly Nelson

Saturday 13th of April 2019

Love this cake. So delicious and light

Jamie

Tuesday 16th of April 2019

So happy to hear you enjoyed the cake, Kimberly! Thanks so much for stopping by and leaving your feedback! -Jamie

Sue Ziemann

Saturday 2nd of December 2017

Hello I was searching for this and came to yours and I was wondering if you had ever made any variations in particular using applesauce instead of oil and apple pie spice instead of pumpkin? Do you think it would turn out ok? I am elderly and don't want to waste money and energy I would make your recipe if you this my idea is nuts. Thank you

Jamie

Monday 11th of December 2017

Sue- That is a pretty common substitution, so I think it will be just fine. Happy Holidays to you and yours! -Jamie

Holly

Sunday 14th of May 2017

Oh yummy!! I cannot wait to make this delicious looking (and sounding) cake!! I'm confused about something though. Why does it keep for only 24 hours? That's an awfully short period of time for a cake to keep, especially in an airtight container. Most cakes can't be eaten in just 24 hours. Was this a typo or is there something about this cake that makes it go bad faster than most?? 

Jamie

Wednesday 31st of May 2017

Hi, Holly! I think the cake will probably keep about three days, but I enjoy it after baking the most. Let me know how you like it!

Eden Passante

Thursday 14th of January 2016

Looks beautiful and delicious! 

Jamie

Sunday 17th of January 2016

Thank you, Eden! I really love this recipe.

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