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Honey Bun Cake

Honey Bun Cake

I had never heard of or had Honey Bun cake before my husband’s grandmother offered me some the first time I met her. I thought she’d created it, honestly, just like Dirty Pudding.

When I posted it on Instagram a few weeks ago I was surprised to see so many folks comment that their grandmothers made it all the time, sometimes using different names for it. I feel extremely cheated to have gotten all the way into my 30s before discovering it. It’s hotdamn delicious. Frfr.

Recipes for Honey Bun Cake are all over the internet, and someone even told me on Instagram that it’s on the side of the box of Betty Crocker cake mixes, but here it is again. Just doing my part to ensure no other poor soul goes another day without it in their life.

Now I can’t tell you if it tastes like a Honey Bun or not because I’ve never had one myself – I doubt it tho, there’s no honey in this – but it’s a cute name.

Some tidbits:

  • Both light and dark brown sugar work well, so it doesn’t matter which one you use. If you only have granulated sugar you’ll need to add some molasses.
  • You can use vegetable oil instead of melted butter if you like.

You can watch me make this on Instagram.

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Honey Bun Cake

Honey Bun Cake


  • Author: María
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40

Description

Another recipe from my MIL, and it’s almost identical to every other Honey Bun Cake recipe in existence, from what I’ve seen on Pinterest. 


Scale

Ingredients

The Cake:

  • 1 box yellow cake mix (I like Duncan Hines’ Butter Golden)
  • 4 large eggs, room temperature
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg 
  • 1 cup sour cream
  • 3/4 cup melted butter

The Glaze:

  • 2 cups confectioner’s sugar
  • 5 tablespoons whole milk
  • 1 teaspoon vanilla extract

Instructions

Make the Cake: 

  1. Preheat your oven to 350ºF and grease a 9×13″ baking dish. Set it aside. 
  2. Combine your cinnamon and brown sugar, and nutmeg in a small bowl and set that aside too.
  3. In a large mixing bowl, using a hand mixer – or your arms if your strength and endurance are up to it – beat together the cake mix, eggs, butter and sour cream just until smooth and fluffy.
  4. Pour half of that batter into your prepared dish, then sprinkle the brown sugar mixture over it, evenly. Cover it well. 
  5. Pour the remaining batter over the top of the brown sugar and spread to cover it. I usually spoon dollops of batter all over the top of the brown sugar, then smooth it out with a spatula. Makes it easier.
  6. Bake in the oven for about 30 minutes. Use a cake tester or toothpick if you need it – it should be clean after sticking it in and pulling it straight back out of the center of the cake. If it looks wet, keep baking. 

Make the Glaze: 

  1. Combine the sugar, milk and vanilla extract in a small bowl. Whisk until there are no more lumps. It may take some time and effort but you’ll get there, I promise. 
  2. Pour the glaze over the cake as soon as you pull it from the oven, and spread it over the entire top. 

  • Category: desserts
  • Cuisine: american
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4 Comments

  • viviana
    December 5, 2019 at 7:04 pm

    my next edible !!! so obsessed with all your recipes!!!

    Reply
  • Devette
    March 27, 2020 at 12:47 am

    I tried this recipe tonight and this cake is delicious! I ran out of sour cream, so I did half sour cream and half buttermilk and it still came out awesome!

    Reply
    • María
      September 2, 2020 at 10:04 am

      I always have buttermilk and very often am out of sour cream, this is good to know, thank you!

      Reply
  • S
    April 30, 2020 at 8:56 am

    My family loved this, thanks for sharing!!

    Reply

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