Description
Enjoy a moist and fluffy Honey Bun Cake, featuring a delightful swirl of cinnamon and brown sugar, topped with a creamy glaze. Perfect for breakfast or dessert, this cake is a crowd-pleaser thats easy to make and irresistible!
Ingredients
Scale
- 1 box of yellow cake mix (15.25 oz)
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake doesnt stick.
- In a large mixing bowl, combine the yellow cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until its smooth and well combined. The batter should be thick and creamy.
- Set the batter aside for a moment while we prepare the cinnamon swirl mixture.
- In a separate bowl, mix together the brown sugar, ground cinnamon, and chopped nuts (if using).
- Pour half of the cake batter into the prepared baking pan, spreading it evenly across the bottom.
- Sprinkle half of the cinnamon swirl mixture over the batter. Use a spoon to gently swirl it into the batter.
- Pour the remaining cake batter over the cinnamon layer, spreading it out evenly. Sprinkle the rest of the cinnamon swirl mixture on top, and swirl it into the batter.
- Place the baking pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes.
- In a medium bowl, combine the powdered sugar, milk, and vanilla extract. Whisk until smooth and creamy. Adjust the consistency with more milk if needed.
- Drizzle the glaze over the top of the slightly cooled cake.
- Allow the glaze to set for about 10 minutes before slicing the cake into squares.
- Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze for longer storage.
Notes
- For added flavor, consider adding a teaspoon of almond extract to the batter.
- Substitute yellow cake mix with chocolate cake mix for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes