Recipe

Honey Bun Cake

A tender cinnamon swirl sheet cake with a brown sugar pecan layer and a pour-on vanilla glaze.

By Matt Campbell

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4.8

A close-up slice of honey bun cake on a small plate, showing a cinnamon swirl and brown sugar pecan ribbon with glossy vanilla glaze dripping down the sides, on a bright kitchen table

Honey bun cake is the dessert equivalent of showing up in sweatpants that somehow look good. It is relaxed, low-drama, and still gets a lot of compliments.

You get a soft yellow cake base, a cinnamon sugar ripple that tastes like the inside of a honey bun, and a buttery brown sugar pecan layer that melts into the middle like it had plans to be there all along. Then you finish with a quick vanilla glaze while the cake is still warm so it soaks in a little and sets up a little. That is the sweet spot.

This is a classic 9x13 situation, which means it travels well, slices clean, and makes enough for everyone to grab seconds without making it weird.

All ingredients for honey bun cake arranged on a kitchen counter, including cake mix, sour cream, eggs, oil, cinnamon, brown sugar, chopped pecans, powdered sugar, vanilla, and milk

Why It Works

Big payoff, tiny effort: Cake mix plus sour cream makes the crumb soft and rich without extra steps.
Real honey bun vibes: Cinnamon sugar swirled through the batter gives you that bakery-style flavor in every bite.
That gooey middle layer: Brown sugar, cinnamon, and pecans melt into a buttery ribbon that tastes like a sticky bun’s best friend.
Glaze that behaves: Pour it on warm so it sinks in slightly, then sets into a thin, crackly-sweet top.

Pairs Well With

Storage Tips

How to Store Honey Bun Cake

Room temperature: Cover the pan tightly or move slices to an airtight container. Keep at room temp for up to 3 days. If your kitchen runs warm, refrigerating is the safer move, especially with a milk-based glaze.

Refrigerator: If your kitchen runs warm or you just like a firmer slice, refrigerate up to 5 days. Let slices sit out 15 to 20 minutes before serving, or warm briefly.

Freezer: Freeze individual slices wrapped in plastic wrap and then foil (or a freezer bag) for up to 2 months. Thaw overnight in the fridge or on the counter for a couple hours.

Reheat tip: A 10 to 15 second microwave warm-up brings back that fresh-baked, cinnamon-roll energy.

Common Questions

Does honey bun cake actually have honey in it?

Often, no. The name is usually about the flavor profile, like cinnamon-sugar pastry vibes, not honey as an ingredient. If you want to add honey, you can swap 1 to 2 tablespoons of the milk in the glaze for honey, but keep it subtle so it still sets.

Can I make it without pecans?

Absolutely. Leave them out, or swap in walnuts. If you want crunch without nuts, try 1/2 cup toffee bits in the brown sugar layer.

Can I use a different cake mix flavor?

Yellow cake is the classic, but butter golden works great too. White cake is fine, just a little less rich.

How do I know it is done?

When a toothpick inserted near the center comes out clean or with a few moist crumbs. Avoid hitting the gooey brown sugar layer directly with your tester, or it will look underbaked even when it is perfect.

Why did my cinnamon layer sink?

If the batter is too thin or you swirl too aggressively, the cinnamon sugar can migrate. Use the sour cream batter as written, and do a gentle figure-eight swirl, not a full stir.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking pan
Large mixing bowl
Whisk or hand mixer
Rubber spatula
Small bowl (for cinnamon sugar and brown sugar layer)
Measuring cups and spoons

I love desserts that feel like they belong at a family get-together and also on your counter at 10 p.m. with a fork. Honey bun cake is that. It is the kind of thing you bake because you want something cozy, but you do not want a project. The swirl looks like you tried harder than you did, the glaze makes it feel special, and somehow the corner pieces disappear first every single time.

Make-ahead note: You can bake this a day ahead and keep it covered. For the prettiest glaze, add it the day you serve. For the softest, soak-in glaze, pour it on while the cake is still warm.

Honey Bun Cake

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 12

Ingredients

For the Cake

1 (15.25-ounce) box yellow cake mix
4 large eggs
1 cup sour cream
3/4 cup vegetable oil
1/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans (optional, for the cinnamon layer)

For the Brown Sugar Layer

1/2 cup (1 stick) unsalted butter, melted
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans

For the Glaze

1 cup powdered sugar
2 to 3 tablespoons milk (any kind)
1 teaspoon vanilla extract
Pinch of kosher salt

Instructions

Heat the oven and prep the pan. Preheat to 350°F. Grease a 9x13-inch pan well (or use baking spray). If you want extra insurance, add a strip of parchment on the bottom.
Mix the batter. In a large bowl, whisk together the cake mix, eggs, sour cream, and oil until smooth and thick. If you are using a hand mixer, mix on medium just until combined. You want it smooth, not overworked.
Make the cinnamon sugar. In a small bowl, stir together 1/4 cup brown sugar and 2 teaspoons cinnamon. If you are using the 1/2 cup chopped pecans for the cinnamon layer, stir them in here too.
Build the layers. Spread half the batter into the pan. Sprinkle the cinnamon sugar mixture evenly over the batter (pecans and all, if using). Dollop the remaining batter over the top in spoonfuls, then gently spread it out so the cinnamon layer stays put.
Add the brown sugar pecan ribbon. In a small bowl, mix the melted butter, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup pecans. Drop spoonfuls all over the top. Use a butter knife to swirl lightly in a loose figure-eight pattern. Keep it gentle, and do not swirl down to the bottom so you get distinct ribbons.
Bake. Bake for 38 to 45 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs. Let cool in the pan for 10 minutes so it settles, but it should still be warm for glazing.
Glaze while warm. After that 10-minute rest, whisk powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt until smooth. Add the last tablespoon of milk only if you need it. Pour the glaze over the warm cake and spread lightly if needed. Let it set for 15 to 20 minutes, then slice.
Serve. This is fantastic as-is, but if you want to lean in, serve with coffee or a scoop of vanilla ice cream.