Honey Bun Cake
Almost identical to every other Honey Bun Cake recipe in existence, from what I've seen on Pinterest.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 C light brown sugar (packed)
- 2 Tsps ground cinnamon
- 1/4 Tsp ground nutmeg
- 1 box yellow cake mix (I like Duncan Hines' Butter Golden)
- 4 large eggs (room temperature)
- 3/4 C salted butter (melted)
- 1 C sour cream
- 2 C powdered sugar
- 5 Tbsps whole milk
- 1 Tsp vanilla extract
Instructions
- 1
First, preheat your oven to 350°F. Grease a 9×13-inch baking dish so the cake doesn’t stick.
- 2
Next, mix your cinnamon, brown sugar, and nutmeg in a small bowl and set that aside for later.
- 3
In a large mixing bowl, beat together the cake mix, eggs, melted butter, and sour cream just until the batter is smooth and fluffy. You can use a hand mixer or do it by hand if you’re feeling strong!
- 4
Now, pour half of that batter into your greased dish. Sprinkle your brown sugar mixture over the top, making sure it’s evenly spread out—cover every inch!
- 5
Pour the rest of the batter over the top. To make this easier, drop spoonfuls of batter all over, then use a spatula to smooth it out.
- 6
Pop the dish into your preheated oven and bake for about 30 minutes. To check if it’s done, stick a toothpick or cake tester into the center of the cake—if it comes out clean, you’re good. If it’s still wet, bake it a little longer.
- 7
While the cake is baking, mix together the confectioner’s sugar, milk, and vanilla extract in a small bowl. Whisk it until it’s smooth and there are no lumps left. It might take a little time, but you’ll get there! Tip: using warm milk will make this easier!
- 8
As soon as the cake comes out of the oven, pour that glaze over the top while it’s still hot, and spread it out so it covers the entire cake.