Honey Bun Cake

Honey Bun Cake | MyBakingAddiction.com

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

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes


  • 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

For the Icing

  • 2 cups confectioners' sugar
  • 4-5 tablespoons vanilla coffee creamer (see note below)


  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.


  • 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.
My Baking Addiction adapted from allrecipes

Love bundt cakes? Check out these delicious recipes.

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39 Responses to “Honey Bun Cake”

  1. Katrina @ Warm Vanilla Sugar — September 4, 2014 at 7:51 am

    Such a pretty cake. And I love the name!


    • Jamie — September 4, 2014 at 10:22 am

      Thanks so much Katrina! I appreciate you stopping by.


  2. Christi — September 4, 2014 at 10:55 am

    Yum! I will be making this very soon!


    • Jamie — September 4, 2014 at 4:36 pm

      You definitely should, Christi! It’ so delicious! Thanks for visiting.

  3. S — September 4, 2014 at 1:24 pm

    This cake look SO GOOD! I would love to sit down with a piece of this cake, a nice hot coffee, and a good book.


    • Jamie — September 4, 2014 at 4:36 pm

      It is definitely pretty darn delicious! Thanks so much for stopping by!

  4. Medha @ Whisk & Shout — September 4, 2014 at 1:35 pm

    Yum! I’m loving the transitions into fall I’ve been seeing all across the blogosphere, this is no exception! :)


    • Jamie — September 4, 2014 at 4:35 pm

      Thanks so much for visiting, Medha! :)

  5. Natalie @ Paper & Birch — September 4, 2014 at 1:50 pm

    This looks yummy Jamie! Love old school recipes like that :)


    • Jamie — September 4, 2014 at 4:35 pm

      Me too, Natalie! I can’t wait to share more of them! Thanks for stopping by!

  6. Janet — September 4, 2014 at 3:04 pm

    Just wondering what size is the bundt pan you refer to in your post? I have seen 9 and 10 inch out in the markets. Thanks for the recipe. It looks delicious.


    • Jamie — September 4, 2014 at 3:18 pm

      I used an 10-inch bundt pan. Thanks so much for stopping by! Have a great day.

    • Janet — September 5, 2014 at 6:16 am

      Thank you :)

  7. I’m totally on the same track — the year is flying by wayyy to quickly and all the talk of fall and Halloween and Christmas is just too much for me!! This cake looks totally gorgeous though, no matter what the season. :)


    • Jamie — September 4, 2014 at 4:42 pm

      I’m ready for Fall, but not Christmas – not yet. Nope. Thanks so much for stopping by!

  8. amanda @ fake ginger — September 4, 2014 at 6:12 pm

    Oooh, love this! September is probably my least fave month because it’s already too cool in Colorado for summer fun but there’s nothing fall-ish to do yet!


    • Jamie — September 4, 2014 at 10:04 pm

      I gotta admit it, I wish it was cool here in Ohio, but nope, it’s ridiculously hot. I’m so ready for those cool temps! Thanks for stopping by, Amanda!

  9. Jennie @themessybakerblog — September 4, 2014 at 7:27 pm

    September is definitely a month full of transition. Although you’re right about the weather, it’s the hottest it has been all summer. I’ll take two slices of this gorgeous cake.


    • Jamie — September 4, 2014 at 10:03 pm

      Thanks for stopping by, Jennie!

  10. Jessica @ Sweet Menu — September 4, 2014 at 11:34 pm

    What a great idea! :) I really need to buy a bundt pan!


    • Jamie — September 5, 2014 at 9:25 am

      I think a bundt pan is a great investment for baking! Thanks for visiting!


  11. Jocelyn @BruCrew Life — September 5, 2014 at 1:02 pm

    I’m loving that cinnamon swirl inside and the glaze on top. There is just something about a bundt cake that I love!!!! And yes, bring on all the fall things…not winter stuff!


    • Jamie — September 6, 2014 at 2:47 pm

      Thanks for visiting Jocelyn!


  12. Huda — September 5, 2014 at 4:15 pm

    Hi. I love love love bundt cakes n they never get old esp in our family. Im not a big fan of pumpkin n pumpkin spice though. If i make one today, should i just use brown sugar and cinnamon to make the center? Any other ideas? without the need of a trip to the store!


    • Jamie — September 6, 2014 at 9:45 pm

      Yes, cinnamon is just fine to substitute! Thanks for stopping by.

  13. Christi @ Love From The Oven — September 7, 2014 at 12:07 am

    When I saw “honey bun” I thought of my grandma, too! This looks amazing, I can’t wait to try this. And yes, no rush on the Elf. Nooooo rush.


    • Jamie — September 7, 2014 at 12:14 pm

      Thanks for visiting Christi!


  14. Shiran @ Pretty. Simple. Sweet. — September 7, 2014 at 6:28 am

    I love winter, so September is probably my favorite month because it reminds me that winter is coming soon :) I also love bundt cakes, there’s something comforting about them. This cake sounds easy and delicious!


    • Jamie — September 7, 2014 at 12:13 pm

      Thanks for visiting Shiran!

  15. Bundt cakes are totally retro! This looks delicious!


    • Jamie — September 9, 2014 at 9:10 am

      Thanks for visiting Laura!


  16. Laura — September 16, 2014 at 12:24 pm

    This cake is gorgeous! And that brown sugar swirl and glaze… sounds incredible.


    • Jamie — September 17, 2014 at 6:10 pm

      Thanks so much for visiting Laura!


  17. carol — September 21, 2014 at 8:27 pm

    This is a delicious recipe and I have baked it many times….we love it! Also a cake that I have
    taken or given to neighbours and friends….easypeasytoo!!


    • Jamie — September 21, 2014 at 9:37 pm

      Thanks for visiting Carol!


  18. Eden Passante — January 14, 2016 at 6:31 pm

    Looks beautiful and delicious! 


    • Jamie — January 17, 2016 at 9:31 am

      Thank you, Eden! I really love this recipe.

  19. Holly — May 14, 2017 at 10:01 am

    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 — May 31, 2017 at 6:19 am

      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!

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