Honey Bun Bundt Cake Recipe
This Honey Bun cake recipe is named for the buttery, cinnamon, and brown sugar swirl that is right smack in the middle of this Bundt cake.
The Honey Bun Bundt cake begins with a box of yellow cake mix, to which you add a few common and not-so-common cake ingredients. The result is an incredibly moist and delicious dessert cake.
I had never heard of this cake before until a neighbor shared her recipe with me, for which I am grateful! My hubby has made it a half-dozen times in about three months. We share it with our extended family, and it vanishes so fast!
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When searching the internet for other honey bun cake recipes, you will find that folks often make this cake in a 13×9 pan or a sheet cake pan. I have to implore you to please at least TRY it in a Bundt pan. The cinnamon swirl is ah-mazing in a Bundt cake!
Bundt or Sheet Pan Baking Tip
Baking times will not be the same if you make this cake in a sheet pan. The sheet pan cake bakes in about half the time as a Bundt cake. My recipe is for a Bundt pan.
Do you love the flavor of streusel? You are going to love this Honeybun cake!
Ingredients
Simple ingredients you can find at your local grocery store or order via Instacart here.
Important Note About Boxed Cake Mix
Betty Crocker has reduced the size of their boxed cake mixes which affects the outcome of a recipe. Pay attention to the size of the box when you shop.
Batter Ingredients
- 1 box of yellow cake mix (15.25 oz.)
- 1 (8 oz.) container of sour cream
- 1/2 cup granulated sugar
- 3/4 cup oil (such as; Vegetable, Canola, Sunflower or Corn oil)
- 4 medium eggs
Streusel Batter (Filling) Ingredients
- 3 Tablespoons of light brown sugar
- 1 Tablespoon of ground cinnamon
- Optional: 1 Cup chopped nuts (pecans or walnuts)
Glaze Ingredients
- 2 cups sifted confectioners sugar
- about 1-2 Tablespoons milk
- 1/2 teaspoon clear vanilla extract
Tips for adding the swirl
You can add the swirl one of two ways.
- Pour the streusel mixture on top of the batter in the cake pan and swirl with a butter knife.
- Fold the streusel mixture into the batter before adding it to the Bundt pan.
Honey Bun Bundt Cake Recipe
Equipment
- 1 Bundt pan
- 1 Large mixing bowl
- 1 Small bowl to make swirl
- 1 Medium bowl to make glaze
- 1 Spatula
- Electric mixer
- 1 cooling rack
- 1 baking pan to let frosting drip onto
Ingredients
- 1 (15.25 oz.) Box of yellow cake mix
- 1 (8 oz. ) Sour cream
- 1/2 cup granulated sugar
- 3/4 cup oil (either; vegetable, canola or corn)
- 4 eggs
Streusel Batter (Filling)
- 3 Tbsp. light brown sugar
- 1 Tbsp. ground cinnamon
- 1 cup lightly chopped pecans or walnuts (optional)
Glaze
- 2 cups sifted confectioners sugar
- 1/4 cup tap water
- 2 tsp. vanilla extract
Instructions
- Prepare your Bundt cake pan using the grease and flour method. First completely grease the inside of the cake pan with lard like Crisco. Take care to get the lard into every crevice. Than toss flour onto the greased surface and tap the side of the pan while tilting it at an angle to cover the entire inside of the pan. This will keep your cake from sticking. Set the Bundt pan aside while you mix the cake.
- Preheat your oven to 350°
- In a large mixing bowl, add cake mix and sugar. Then add the sour cream, oil and eggs. Blend using an electric mixer on low speed just until completely mixed, about 1 minute
- Scrap down the sides of the bowl using your spatula and stir. Then mix on medium speed for about 2 minutes until well mixed.
- Pour your cake batter into the prepared Bundt cake pan and set aside while you make the filling.
- In a small bowl, combine the brown sugar and cinnamon. Then add the nuts, if using, to the mixture.
- Pour the streusel filling on top of the cake batter and use a butter knife to swirl it into the batter.
- Place the Bundt cake pan into your preheated oven on the middle rack. Bake for about 1 hour. Oven temps vary. Use the toothpick test to check for doneness. Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Remove the cake from the oven and allow to cool for about 5 minutes on a cooling rack. Then invert to remove cake from pan and place back onto the cooling rack to add the glaze. See glaze instructions below.
Glaze Instructions
- Add 1/4 cup water and 2 teaspoons of vanilla to 2 cups of powdered sugar. Mix well until smooth and there are no lumps using a small whisk.
- Glaze this cake while it is still slightly warm.Place your cake on the cooling rack over a baking sheet. When you pour the glaze over the cake, the excess will drip into the baking sheet for easy clean up.
- Gently slide your cake from the cooling rack onto your serving dish. Serve and enjoy!
Notes
Nutrition
This Honey Bun Bundt cake is a great dessert for potlucks or church dinners. It’s moist, and delicious and there are never any leftovers. The cinnamon streusel swirl in this cake is what folks rave about.
I store homemade cakes on my Tupperware Cake carrier when we make them for ourselves to enjoy at home. Plus this cake carrier is good to transport a cake to a potluck dinner as well.
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