HoneyBun Cake

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HoneyBun Cake!!! If those words brought excitement to you, then you’re gonna love this recipe!!


I was searching through my small pantry looking for dry beans, yes I’m that exciting! LOL!  I only found a tiny remnant of beans left, but I did spy 2 boxes of yellow cake mix!  I don’t even remember buying them!   But considering I don’t remember a lot of things, no biggie.  For some strange reason HoneyBun Cake popped in my head!  I’m telling you, it’s downright scary what goes on in my head 🙂





I haven’t mentioned it before, at least I don’t think I have, but I have a strange husband.  Strange as in he really doesn’t enjoy sweets! (Insert sad shocked face here!) But he has mentioned liking this a couple times and somewhere in my brain I stored that!  I can barely remember last week, but I remember he enjoyed this 5 years ago.  Yes, sounds totally normal to me!  I haven’t made this since going gluten free, so I know it’s been a very long time now.








This would be a special dessert for Valentine’s Day.  Since we no longer celebrate the Holiday, I don’t bake a lot of Valentiney stuff.  I used to go all out on Valentine’s Day, heart shaped everything!!   My kids were saturated with every food item that day in heart shaped form.  They’re probably a rare few that can say they’ve eaten heart shaped fried eggs. LOL!  Needless to say, having all boys, Valentine’s Day was NOT a big event to them.  The heart shape just happens to be my most favorite shape, so I have A LOT of stuff in hearts.

I didn’t even drag out my heart shaped cookie pan to make a giant cookie.  You would think a food blogger would have at least one heart shaped dessert on her blog in the month of February!  That will be put on my to do list to blog!  Who says you can only have heart shaped desserts on V-Day??

HoneyBun Cake


  • 1 box yellow cake mix
  • 4 eggs
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • 1 cup light brown sugar packed
  • 2 tsp. ground cinnamon
  • 2 cups powdered sugar
  • 4-6 tbsp. milk
  • 1 tsp. vanilla extract


  • Preheat oven to 325 degrees.
  • Spray 9 x 13 baking dish with nonstick spray.
  • In a medium bowl stir together the cake mix, eggs, sour cream, and oil and mix until well-incorporated.
  • In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.
  • Pour half of the cake batter into a greased 13×9 pan, spreading it out evenly.
  • Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter.
  • Pour the rest of the cake batter on top, and spread the batter out as evenly as possible.
  • Place the cake into the oven and bake for about 40 minutes, or until an inserted toothpick comes out clean.
  • While the cake is baking, make the glaze.
  • In a bowl, mix the powdered sugar, milk, and vanilla until glaze is smooth.
  • When the cake comes out of the oven, immediately pour glaze onto the hot cake.
  • Spread it out evenly.


I’m thinking I got this recipe from Regina, my Step-Mom.  For some reason I think of her when I make this, so that must be why 🙂  I couldn’t find my recipe print out, so I googled it and it’s a popular Betty Crocker recipe.


Read through the directions first, because you need to put half the cake batter in the pan and then the brown sugar mixture and then the rest of the batter.  I didn’t remember that and I had an extra step of scooping the batter out and proceeding with the recipe.




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  2. Thanks so much for sharing your delicious Honeybun Cake with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen

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