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–+ servings
Honey Bun Cake on a plate.
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4.42 from 12 votes

Honey Bun Cake

Honey Bun Cake is a classic dessert that is simple to make for any day of the week and delicious enough for special occasions. A cake mix recipe with a cinnamon and pecan filling, topped with a sweet powdered sugar icing.
Prep Time10 minutes
Cook Time40 minutes
Additional Time30 minutes
Total Time1 hour 20 minutes
Course: Cakes
Cuisine: American
Keyword: cake mix recipes, cinnamon coffee cake, Easter brunch cake, easy dessert for brunch, Honey bun cake with cake mix
Servings: 12 Servings
Calories: 461kcal
Author: Milisa

Ingredients

  • 15.25 ounce Yellow Cake Mix
  • 8 ounces sour cream
  • 1 cup butter softened
  • 4 large eggs
  • 1 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1 tablespoon ground cinnamon

For the Icing:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350°.
  • In a mixer bowl, add cake mix, softened butter, sour cream and eggs. Keep the butter wrappers to grease a 9 x 13 pan or spray with non stick cooking spray.
  • Mix on low speed until combined, about 2 minutes. Raise to medium-high speed, beat one minute. Stop the mixer and scrape sides and bottom of the bowl. Continue to beat 1 more minute.
  • Pour half of cake batter into prepared cake pan and spread evenly.
  • In a medium bowl, mix together brown sugar, pecans and cinnamon. Sprinkle over the cake batter evenly.
  • Dollop remaining cake batter over the cinnamon mixture and spread evenly.
  • Bake for 40- 45 minute or until a toothpick inserted in center comes out without cake crumbs.
  • Remove from the oven to a wire rack, cool 5 minutes.
  • Use a knife or bamboo skewer to prick the cake all over.
  • Make the icing in a bowl by whisking together powdered sugar, milk and vanilla.
  • Pour over cake and spread evenly.
  • Cool at least 30 minutes before serving.

Notes

  • Icing: Spread the icing in one direction, using long strokes. If you go back and forth on the warm cake, it will pull up the top layer of the cake. 
  • Variations: You can add other flavors to the icing to change it up. Add orange zest or sprinkle the top with mini chocolate chips. 
  • Storage: Store at room temperature, covered with plastic wrap up to 3 days. Store in refrigerator up to 6 days.

    • Nutrition

    Serving: 1g | Calories: 461kcal | Carbohydrates: 56g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 419mg | Fiber: 1g | Sugar: 40g