Honey Bun Cake
This Honey Bun Cake recipe made with yellow cake mix, sour cream, and chopped pecans is a Southern-inspired dessert that tastes just like a warm bakery honey bun! Perfectly moist, swirled with brown sugar and cinnamon, this easy doctored cake mix recipe comes together in minutes — no fancy baking skills required.
Ingredients
- 1 box golden butter cake mix or yellow cake mix
- 1 cup 2 sticks salted butter, softened
- 4 large eggs
- 1 cup sour cream
- ½ cup light or dark brown sugar packed
- ½ cup pecans chopped
- 2 teaspoons ground cinnamon divided
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream
Instructions
- Preheat oven to 350F. Grease a 9x13-inch baking dish with non-stick cooking spray; set aside.
- Reserve ½ cup of the dry cake mix; set aside.
- In a large mixing bowl, use an electric mixer to combine the remaining cake mix, butter, eggs, and sour cream, mixing just until smooth. Do not over-mix.
- Spread half of the cake batter into the bottom of the prepared baking dish.
- In a small bowl, combine the ½ cup reserved cake mix, brown sugar, pecans, and 1 teaspoon of the cinnamon. Sprinkle the mixture all over the cake batter in the baking dish.
- Dollop the remaining cake batter all over the pecan filling and use a spatula to gently spread until the filling is covered by the cake batter.
- Bake the cake at 350F for 40 minutes OR until a toothpick inserted into the center comes out clean.
- In a small bowl, combine the remaining 1 teaspoon cinnamon, powdered sugar, and 3 tablespoons of the heavy cream, mixing until smooth. If the frosting is too thick, add another tablespoon or 2 of cream. Spread the frosting over top of the cake.
- Cut the cake and serve slightly warm or at room temperature. Enjoy!
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