Honey Bun Cake - Annette's

★★★★★ 27 Reviews
greeneyez avatar
By Annette W.
from Lincoln, NE

All I can say is pour yourself a cup of coffee or a nice big glass of cold milk and hold on for the ride. This cake is as good and sweet as it looks. You won't be disappointed in the least bit and since it's a honey bun cake, you can have it for breakfast and not feel guilty about it. ;) This is one of the cakes I used to make with my grandmother when I first started helping her in the kitchen. It was and is one of my all time favorites. Oh and hubby's reaction...."MMMM honey, I love your Buns!" LOL

Blue Ribbon Recipe

Members' Choice! This sure is one tasty cake... and just as moist as can be. It's a delicious and rich dessert that really mimics the flavors of a honey bun. The cake is a little dense and the two layers hold in the sweet, cinnamon-flavored filling. We added the optional nuts and pecans and loved the complement to the flavors. On top is a glaze that adds a little more sweetness. Grab a glass of milk because you'll need it.

— The Test Kitchen @kitchencrew
serves 12-14
prep time 15 Min
cook time 45 Min
method Bake


  • CAKE
  • 1 box
    yellow cake mix
  • 4 lg
  • 1 c
    sour cream
  • 3/4 c
    vegetable oil or melted butter (I use melted butter)
  • 1 c
    brown sugar
  • 3 tsp
  • chopped pecans, optional
  • 3 c
    powdered sugar
  • 1/2 c
  • 2 tsp

How To Make

  • 1
    Preheat oven to 325°. In a large bowl combine cake mix, eggs, oil (or melted butter), and sour cream. Stir until moistened. Now mix on medium speed for 2 minutes. Batter will be thick.
  • 2
    Grease AND flour a 9x13 cake pan. Pour enough batter to cover the bottom of the pan. ***You may also use cupcake pans, round pans, or a Bundt pan. Rose R. states the cooking time for her on the Bundt cake pan was 45 min. Now, remember, that is for her oven and oven times will vary. Use your own judgment for whatever cake pan you decide to use."""
  • 3
    Mix filling ingredients.
  • 4
    Then sprinkle over cake batter evenly.
  • 5
    Pour the rest of the cake batter over the brown sugar and cinnamon mixture.
  • 6
    Bake at 325° for 45 minutes. Remember oven temps vary so if you feel it is done before the 45 minutes, test it first and if so, pull it out of the oven. I would say check it at 40 minutes if you are concerned your oven temp runs hot.
  • 7
    While the cake is still hot, poke holes in it. *I have found in the last 2 cakes I've made, that not poking holes in it works just as well. The glaze tends to go a lot further that way too because there are no holes for it to fall down into. It's truly just a personal choice.
  • 8
    Mix the glaze.
  • 9
    Then pour evenly over the hot cake. Enjoy!
  • 10
    ***You may add nuts of your choice to the brown sugar mixture. Pecans are heavenly in this recipe.***