Reminiscent of the snack cake, this Honey Bun Cake is a yellow cake mix that is doctored up with a few ingredients – including a delicious cinnamon-nut layer!
Honey Bun Cake
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If you’ve ever had those Honey Bun Cakes that you find in the snack cake section of the store, you can just imagine how awesome it would be in a much bigger form! My oldest son, Elijah, has a thing for those little snack cakes. He is the reason I have had this recipe in my recipe box for more than 15 years! I originally had this cake at a church breakfast and I just had to have the recipe. This cake totally nails the Honey Bun flavor!
A few years ago, I originally shared this recipe over at A Night Owl. I recently made it again and decided to put it here on Love Bakes Good Cakes, too! This cake is so popular, that it seems everyone has a version of the Honey Bun Cake – and if you don’t, you should! It’s always a hit! Seriously, always! You’ll see why I needed this recipe and you’ll be so glad you have it too!
How do you make a Honey Bun Cake?
This Honey Bun Cake recipe starts off with a boxed yellow cake mix. You’ll add oil, eggs, and sour cream. Next, you’ll make the scrumptious filling – brown sugar, pecans, and cinnamon. Mmmmm! The glaze comes together quickly with powdered sugar, milk or water, and some vanilla.
Does Honey Bun Cake need to be refrigerated?
I do not refrigerate my Honey Bun Cake. I have at least 6 people (with two teenage boys) and nothing seems to last very long around my house. However, I would suggest that this cake be eaten within 2-3 days if it’s not refrigerated. If you do not plan on eating this within the 2-3 day timeframe, definitely refrigerate it.
Other Posts You May Enjoy:
- Cinnamon Roll Crumb Cake – This Cinnamon Roll Crumb Cake starts with refrigerated cinnamon rolls – but you make it extra special with a homemade crumb topping!
- Cinnamon Pecan Coffee Cake – A light and fluffy cake, with layers of crunchy-sweet crumble.
- Blueberry Lemon Crumb Coffee Cake – Take your breakfast to a whole new level with this Blueberry Lemon Crumb Coffee Cake!
- Pumpkin Streusel Coffee Cake – Make breakfast or brunch extra special when you serve this Pumpkin Streusel Coffee Cake! You don’t have to wait for fall – Pantry staples make this the perfect coffee cake for a year-round treat.
- White Chocolate Cranberry Coffee Cake – The perfect brunch recipe!
- New York Crumb Cake – This New York Crumb Cake is a classic favorite that goes well with your morning coffee! The crumb topping is to die for!
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Honey Bun Cake
Reminiscent of the snack cake, this Honey Bun Cake is a yellow cake mix that is doctored up with a few ingredients - including a delicious cinnamon-nut layer!
Ingredients
- 1 box (15.25 oz.) yellow cake mix
- 2/3 cup vegetable oil
- 4 eggs
- 1 container 8 oz. sour cream
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 1 tablespoon milk or water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a 13x9 inch pan or use baking spray with flour and set aside.
- In a large bowl, beat cake mix, oil, eggs, and sour cream on medium speed for 2 minutes. Scrape bowl and mix for an additional 1-2 minutes or until thoroughly combined.
- Spread half of the batter into prepared pan.
- In a separate medium bowl, stir together the brown sugar, pecans, and cinnamon. Sprinkle the brown sugar mixture over batter in pan.
- Drop remaining cake batter by dollops over the brown sugar mixture. Carefully spread the batter to evenly cover the brown sugar mixture completely.
- Bake 40-45 minutes or until golden brown and cake springs back when touched lightly in center.
- When the cake has finished baking, remove from the oven and allow to cool completely.
- In a small bowl, stir powdered sugar, milk and vanilla together until thin enough to drizzle. Drizzle the glaze over top of the cake.
- Store covered.
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Nutrition Information:
Yield: 18-24 Serving Size: 1 squareAmount Per Serving: Calories: 287Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 49mgSodium: 234mgCarbohydrates: 36gFiber: 1gSugar: 24gProtein: 3g
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