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Here’s a Bundt pan recipe for Honey Bun Cake that we enjoy. Made with a yellow cake mix with a cinnamon and spice swirl that is perfect for Autumn.
This cake reminds me of my childhood days eating Honey Buns with my dad at the county fair. On show mornings, we’d have to get up early in the morning to get our animals ready, and dad would take us to a restaurant for breakfast. Sometimes, with little time to eat, Dad bought us honey buns. I really don’t recall eating them at any other time, which makes this cake recipe even more special.
This cake is made in a simple Bundt pan. Nordic Ware makes many designs of cake pans that are 9 1/2 – 10″ and hold 10 to 12 cups. I have a couple of them and enjoy making cakes in them.
What is a Honey Bun?
Produced and made by Little Debbie, Hostess, Duchess, and probably many more companies, a Honey Bun is a mix between a cinnamon roll and a donut. Flavored with cinnamon swirls and honey, they are usually fried, but could also be baked.
More Bundt Cakes to Enjoy
Ingredients for Honey Bun Cake
- yellow cake mix (with pudding inside, like Betty Crocker or Duncan Hines)
- vegetable oil
- large eggs (four of them)
- sour cream
- vanilla extract
- brown sugar
- ground cinnamon
- ginger
- ground nutmeg
- allspice
- cloves
Icing
- powdered sugar
- whole milk
- honey
- vanilla extract
Instructions for Making this Recipe
Preheat oven to 325 degrees. Gather the ingredients so that you have everything close at hand on the counter or table.
Generously spray a 10 inch Bundt cake pan with nonstick cooking spray.
When baking with Bundt pans or decorated cake pans, I like to use Baker’s Spray to coat the inside before baking. It works the same as greasing and flour a pan without all the mess and hassle. I highly recommend it for getting cakes out of pans with ease.
Make the Cake Batter
In a large mixing bowl, combine the yellow cake mix, vegetable oil, large eggs, sour cream, and vanilla extract. Mix well to combine.
In a small bowl, stir together the brown sugar, ground cinnamon, ginger, nutmeg, allspice, and cloves.
Pour half of the cake batter into the prepared Bundt cake pan.
Sprinkle the sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Swirl batter with a knife, being careful not to touch edges or bottom of pan.
Bake the cake on a center rack in preheated oven for 45-50 minutes until toothpick inserted into the center comes out clean. Allow to cool for 15 minutes.
Remove cake from pan and cool on wire rack.
Prepare the Icing
When the cake is cool, prepare the honey-flavored icing. In a small bowl, combine powdered sugar, whole milk, honey, and vanilla extract. Whisk together well.
Drizzle the icing over the cake. Allow the icing to set up before serving.
Serve cake by itself, or with whipped topping or ice cream.
This recipe will serve 10-12 people. Store cake in a covered cake dish for up to 5 days at room temperature.
See more Cake Recipes that use Cake Mix Here. Browse Cake Recipes Here. View Desserts Here.
Honey Bun Cake
Ingredients
- 1 box yellow cake mix with pudding inside, like Betty Crocker or Duncan Hines
- 3/4 cups vegetable oil
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
Icing
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325F degrees. Gather the ingredients so that you have everything close at hand on the counter or table.
- Generously spray a 10 inch Bundt cake pan with nonstick cooking spray or Baker's Joy.
Make the Cake Batter
- In a large mixing bowl, combine the yellow cake mix, vegetable oil, large eggs, sour cream, and vanilla extract. Mix well to combine.
- In a small bowl, stir together the brown sugar, ground cinnamon, ginger, nutmeg, allspice, and cloves.
- Pour half of the cake batter into the prepared Bundt cake pan.
- Sprinkle the sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Swirl batter with a knife, being careful not to touch edges or bottom of pan.
- Bake the cake on a center rack in preheated oven for 45-50 minutes until toothpick inserted into the center comes out clean. Allow to cool for 15 minutes. Remove cake from pan and cool on wire rack.
Prepare the Icing
- When the cake is cool, prepare the honey-flavored icing. In a small bowl, combine powdered sugar, whole milk, honey, and vanilla extract. Whisk together well.
- Drizzle over the cake. Allow the icing to set before serving. Serve cake by itself, or with whipped topping or ice cream. Serves 10-12.
Nutrition
