Honey Bun Coffee Cake -Super moist cake swirled with cinnamon and honey and covered in a vanilla glaze. Super easy to make with only a few simple ingredients. Cake mix, sour cream, oil, eggs, honey, brown sugar, cinnamon, powdered sugar, and vanilla. It tastes like a cinnamon roll but in cake form! Great for breakfast, potlucks, and dessert. This easy cake recipe is sure to become a family favorite! #breakfast #coffeecake #dessert #honey
Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
In a large bowl, mix together cake mix, sour cream, oil, and eggs on low speed of an electric mixer for 1 minute. Increase speed to medium and beat 2 minutes more. Pour into the prepared pan.
Drizzle honey on top of the batter, then sprinkle on the brown sugar and cinnamon. With a knife, swirl topping to blend.
Bake 38-40 minutes.
Whisk together powdered sugar, milk, and vanilla. Pour over warm cake. Allow cake to cool at least 20 minutes before cutting.
Do not make the cake as directed on the box. You are only using the dry cake mix in this recipe.
Feel free to add some chopped nuts to the honey and brown sugar mixture.
I topped the cake with a simple glaze but it is also delicious with some cream cheese frosting.
Serve the cake warm or at room temperature.
Does Honey Bun Cake need to be refrigerated? No. The cake will stay fresh for 2 to 3 days in an airtight container on the countertop. It will keep 4 or 5 days in the refrigerator.
Can Honey Bun Cake be frozen? Yes! I suggest freezing the cake without the glaze. Bake the cake and cool completely. Wrap the cake tightly and freeze. When ready to eat, thaw the cake completely and add the glaze.