Honey Bun Cake
A simple honey bun–style sheet cake made with yellow cake mix, a brown sugar–cinnamon filling with optional pecans, and a powdered sugar glaze.
Servings: 12 servings
Ingredients
Ingredients
- ?115-ozbox yellow cake mix
- ?4 largeeggsat room temperature
- ?3/4 cupvegetable oil
- ?1 cupsour creamor full-fat yogurt
- ?2 tablespoonshoney
- ?1 cuplight brown sugarpacked
- ?2 teaspoonsground cinnamon
- ?1/2 cuppecanschopped optional
- ?1 cuppowdered sugar
- ?1 tablespoonmilk
- ?1 teaspoonpure vanilla extract
Instructions
Instructions
- Preheat the oven to 325°F (160°C). Lightly spray a 9×13-inch pan with cooking spray and set it aside.
- In a large bowl, combine 115-oz box yellow cake mix, 4 large eggs (at room temperature), 3/4 cup vegetable oil, 1 cup sour cream (or full-fat yogurt), and 2 tablespoons honey. Whisk or beat with a hand mixer until the batter is smooth and uniform, scraping down the sides as needed.
- Pour and spread half of the batter evenly into the prepared 9×13-inch pan.
- In a medium bowl, stir together 1 cup light brown sugar (packed), 2 teaspoons ground cinnamon, and 1/2 cup chopped pecans (optional) until well combined.
- Sprinkle the brown sugar–cinnamon–pecan mixture evenly over the batter layer in the pan.
- Spoon the remaining batter over the sugar mixture. The top layer will be thin — use a spatula to gently spread it so the filling is evenly covered, being careful not to mix the layers.
- Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the glaze: in a small bowl whisk together 1 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon pure vanilla extract until smooth.
- When you remove the warm cake from the oven, pour the glaze evenly over the top while the cake is still warm. Let the glaze set and the cake cool in the pan until it is cool enough to slice.
- Slice and serve.
Equipment
- 9×13 inch panor a Bundt Pan
- Mixing Bowl
- Hand mixeror whisk
Notes
The glaze is optional, but it gives this cake the full Little Debbie honey bun effect! If you like, add a tablespoon of honey to the glaze.
I enjoy this cake with a layer of cinnamon and brown sugar in the middle, but you can also add the cinnamon mixture over the cake batter, and gently swirl it in.
For a fancier presentation, bake this cake in a bundt pan instead of a 9×13-inch cake pan. The cake may take up to 60 minutes to cook in a bundt pan.
To Store:Keep leftovers in a sealed container. The cake will stay fresh at room temperature for 2-3 days, or in the refrigerator for up to 6 days.
I enjoy this cake with a layer of cinnamon and brown sugar in the middle, but you can also add the cinnamon mixture over the cake batter, and gently swirl it in.
For a fancier presentation, bake this cake in a bundt pan instead of a 9×13-inch cake pan. The cake may take up to 60 minutes to cook in a bundt pan.
To Store:Keep leftovers in a sealed container. The cake will stay fresh at room temperature for 2-3 days, or in the refrigerator for up to 6 days.