Easy Honey Bun Cake with Cake Mix

A slice of honey bun cake topped with icing rests on a speckled plate. The cake has a moist, golden texture with visible cinnamon swirls. In the background, there’s a honey dipper and a jar, suggesting honey, along with cinnamon sticks.

4.88 from 8 ratings

Easy Honey Bun Cake with Cake Mix

Many boxed cake mix upgrades exist, but few create a true coffee cake fit for breakfast. This honey bun cake does just that, with honey, cinnamon, and brown sugar adding rich, bakery-style flavor. Plus, my honey measuring hack keeps things mess-free!

Prep Time15

Cook Time36

Total Time51

Course: Breakfast

Cuisine: American

Keyword: boxed cake mix hack, bun cake recipe, cake mix coffee cake, honey cake, honey dessert

Servings: servings

Author: Beth

Equipment

Ingredients

Cake

1 box yellow cake mix 18.25 oz (can use a gluten free mix!)
1 cup (228g) sour cream
¾ cup (177ml) vegetable oil
4 large eggs
½ cup (118ml) honey
½ cup (107g) brown sugar
1 ½ Tbsp cinnamon

Glaze

3 cups (339g) powdered sugar
3-4 Tbsp milk
1 ½ tsp vanilla extract

Instructions

Preheat the oven to 350º F. Spray a 9x13 inch pan with non-stick cooking spray. Set aside.
In a large mixing bowl, combine the cake mix, sour cream, vegetable oil and eggs, beat with an electric mixer for 1 minute or until combined. Pour the cake mixture into the 9x13 inch pan, smooth with a spatula.
1 box yellow cake mix, 1 cup (228g) sour cream, 3/4 cup (177ml) vegetable oil, 4 large eggs
Drizzle the honey all over the cake.
1/2 cup (118ml) honey
In a smaller bowl, combine the brown sugar and cinnamon, mix with a spoon to combine. Sprinkle this mixture all over the cake. Use a butter knife or spatula to swirl this mixture into the cake batter.
1/2 cup (107g) brown sugar, 1 1/2 Tbsp cinnamon
Bake for 36-40 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool while you make the glaze.
In a mixing bowl combine the powdered sugar, milk and vanilla extract. Use a whisk to stir the mixture until it’s smooth.
3 cups (339g) powdered sugar, 3-4 Tbsp milk, 1 1/2 tsp vanilla extract
YOUR CHOICE: pour the glaze over the warm cake or let the cake cool completely then add the glaze. Serve right away or cover the cake pan with a lid and store on the counter until serving!

Video

Notes

Pro tip: spray the 1/2 cup measure with non-stick cooking spray before measuring the honey.

How to store: Store covered in the baking pan for up to 3 days at room temperature. To freeze, you can either wrap individual pieces with plastic wrap, or wrap it in the pan. It will keep for up to 3 months in the freezer; when you’re ready to serve, let it thaw at room temperature. (Individual pieces can be microwaved, too.)

Nutrition