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Easy Honey Bun Cake

A fluffy, moist cake with a rich, caramelized cinnamon swirl, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box (15.25 ounces) butter yellow cake mix Duncan Hines preferred for its rich flavor
  • 1 container (8 ounces) sour cream for added moisture; Greek yogurt can be a substitute
  • 4 large eggs, room temperature ensure they’re at room temperature for better blending
  • 3/4 cup vegetable oil can substitute with melted coconut oil
  • 1/2 cup water
For the cinnamon swirl and glaze
  • 1 cup (200 g) light brown sugar, packed dark brown sugar can add a more robust flavor
  • 1 teaspoon ground cinnamon
  • 2 cups (250 g) confectioners' sugar
  • 1/4 cup (61 g) whole milk
  • 2 teaspoons vanilla extract pure extract is always the best for flavor

Method
 

Baking
  1. Preheat the oven to 350 degrees F (175 degrees C) and spray a 9x13-inch baking dish with non-stick cooking spray. Set aside.
  2. In a large mixing bowl, combine the cake mix, sour cream, eggs, vegetable oil, and water. Whisk until just combined, being careful not to overmix.
  3. In a small bowl, mix the brown sugar and cinnamon together to create the swirl.
  4. Pour half of the cake batter into the prepared baking dish, smoothing it out evenly.
  5. Sprinkle the brown sugar mixture evenly over the batter. Pour the remaining batter over this layer and gently swirl with a knife.
  6. Bake for 38-40 minutes, or until a toothpick inserted in the center comes out clean.
Glazing
  1. While the cake bakes, whisk together the confectioners' sugar, milk, and vanilla until smooth.
  2. Once the cake is out of the oven, pour the glaze over it while it's still warm. Let the cake cool before cutting into squares.

Notes

This cake is best stored in an airtight container at room temperature for up to 3 days. If you have leftovers, refrigerate them for up to a week. You can freeze individual slices for up to three months.