Dessert: United States – Honey Bun Cake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 10 min

Cook 33 min

Additional 20 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 (15.25 oz (432 g)) box yellow cake mix
4 large eggs, at room temperature
1 cup (240 ml) sour cream
1 / 2 cup (120 ml) vegetable oil
2 tsp (10 ml) vanilla extract
3 / 4 cup (180 ml) packed (5 1/4 oz (150 g)) light brown sugar
2 tsp (10 ml) ground cinnamon
Optional: 1 / 2 cup (60 g) chopped pecans or walnuts
2 cups (240 g) powdered sugar
3 tbsp (45 ml) milk, plus more as needed
1 tsp (5 ml) vanilla extract (for glaze)
Pinch of fine salt

Show original ingredient measurements

1 (15.25 oz / 432 g) box yellow cake mix
4 large eggs, at room temperature
1 cup (240 ml) sour cream
1 / 2 cup (120 ml) vegetable oil
2 tsp vanilla extract
3 / 4 cup packed (150 g) light brown sugar
2 tsp ground cinnamon
Optional: 1 / 2 cup (60 g) chopped pecans or walnuts
2 cups (240 g) powdered sugar
3 tbsp (45 ml) milk, plus more as needed
1 tsp vanilla extract (for glaze)
Pinch of fine salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment with overhang.
Make the batter: In a large bowl, whisk together the cake mix, eggs, sour cream, vegetable oil, and 2 teaspoons (10 ml) vanilla until smooth, about 1–2 minutes.
Make the cinnamon layer: In a small bowl, mix the brown sugar and cinnamon (stir in nuts if using).
Assemble: Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Dollop the remaining batter on top in spoonfuls, then use a butter knife to gently swirl the layers together—avoid overmixing so you get ribbons.
Bake for 28–33 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
While the cake bakes, whisk the powdered sugar, milk, 1 teaspoon (5 ml) vanilla, and a pinch of salt until smooth and pourable; add a splash more milk if needed.
Glaze: While the cake is still warm (about 5 minutes out of the oven), poke holes all over with a skewer or fork and pour the glaze evenly over the surface. Let set 15–20 minutes.
Slice and serve warm or at room temperature.

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment with overhang.
Make the batter: In a large bowl, whisk together the cake mix, eggs, sour cream, vegetable oil, and 2 teaspoons vanilla until smooth, about 1–2 minutes.
Make the cinnamon layer: In a small bowl, mix the brown sugar and cinnamon (stir in nuts if using).
Assemble: Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Dollop the remaining batter on top in spoonfuls, then use a butter knife to gently swirl the layers together—avoid overmixing so you get ribbons.
Bake for 28–33 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
While the cake bakes, whisk the powdered sugar, milk, 1 teaspoon vanilla, and a pinch of salt until smooth and pourable; add a splash more milk if needed.
Glaze: While the cake is still warm (about 5 minutes out of the oven), poke holes all over with a skewer or fork and pour the glaze evenly over the surface. Let set 15–20 minutes.
Slice and serve warm or at room temperature.