This honey bun cake tastes just like Little Debbie’s Honey Bun Snack Cake, only better! Two layers of buttery, tender, yellow cake swirled with a layer of delicious cinnamon-spiced sugar in the middle. We top it with a sweet vanilla icing.
This fabulous cake starts out with a convenient cake mix. With a few simple, easy-to-find ingredients, it’s transformed into one of the most delicious sheet cakes known to humanity! This recipe is quick and easy. You’ll absolutely love it!
If you love easy, nostalgic cakes like this, you’ll definitely want to try my Coca Cola Cake and Strawberry Sheet Cake next — both are classic, crowd-pleasing favorites. And if you’re in the mood for something rich and buttery, my Million Dollar Pound Cake is always a hit.
For even more inspiration, be sure to browse my full Cake Recipes collection — it’s packed with everything from simple sheet cakes to bakery-style favorites your family will love.
WHAT IS A HONEY BUN CAKE
A honey bun cake is a cake that brings all the delicious flavors of a honey bun to cake form. Our recipe is a sheet cake copycat of Lil’ Debbies Honey Bun Cake.
HOW TO TELL WHEN HONEY BUN CAKE IS DONE
When the cake is done, and properly baked, the center of the cake will spring back slightly when touched and a toothpick inserted in the center will come out clean.
HONEY BUN CAKE INGREDIENTS
- Light brown sugar: This sugar has a deeper flavor than white sugar since brown sugar contains molasses. Be sure to pack it firmly when measuring.
- Ground cinnamon: This warm spice is perfect for this snack cake.
- Ground nutmeg: Nutmeg is a great complement to cinnamon.
- Box yellow cake mix: For this recipe, we use the cake mix as an ingredient. Do not follow the box instructions. Simply add the dry cake mix when our instructions advise.
- Eggs: I use large eggs.
- Sour cream: This ingredient adds tenderness and moisture to the cake.
- Vegetable oil: This neutral oil adds moisture and a tender crumb.
- Vanilla extract: The addition of vanilla extract adds nice warm notes to the icing.
- Confectioners’ sugar: This is the base of the glaze.
- Half-and-Half: This adds creamy moisture to the icing.
TIPS
- Swirl It! To swirl the cinnamon sugar, take a knife and run it back and forth and across the pan. Don’t over swirl, or you’ll lose the distinct layers of the cake.
- Add Nuts: We love this cake with a sprinkle of chopped pecans or walnuts to the top of the cake. Add them when the icing has just been poured over the warm cake and unset.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, honey bun cake can be kept covered on the counter for 2 to 3 days.
- Can You Freeze This? Cool completely, then wrap in plastic, then place in a freezer bag or foil. Thaw in the refrigerator. It can stay in the freezer for up to 3 months.
- Make-Ahead: Yes, you can make this ahead of time. Serve at room temperature.
- Food Safety: If you’d like more info on food safety check out this link.
HOW TO MAKE HONEY BUN CAKE
- Mix all the cinnamon sugar mixture ingredients in a small bowl.
- Add all the cake ingredients in a mixing bowl.
- Mix it until evenly combined.
- Pour half of the cake batter into the baking dish.
- Sprinkle the cinnamon sugar over the cake batter.
- Pour the remaining half of the cake batter.
- Gently swirl the batter a few times with a knife.
- Bake.
- Pour the icing on the warm cake and let it cool.
- Serve.
More Easy Cake Recipes You’ll Love
Strawberry Jello Cake — light, fruity, and topped with a fluffy whipped finish that’s perfect for spring and summer.
Pineapple Sunshine Cake — soft, tropical, and finished with a creamy pineapple topping everyone loves.
Louisiana Crunch Cake — buttery with a crisp, golden crust and tender crumb inside for the perfect texture contrast.
Banana Cake with Cream Cheese Frosting — ultra-moist with rich banana flavor and that tangy-sweet frosting.<br><br>
Pina Colada Cake — a fun tropical twist with pineapple and coconut flavor in every bite.
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Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen
Honey Bun Cake
Ingredients
Cinnamon Sugar Mixture:
- 1 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Cake:
- 1 (15.25-ounce) box yellow cake mix
- 4 large eggs
- 1 (8-ounce) container sour cream
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
Icing:
- 2 cups confectioners' sugar, sifted
- 1/4 cup half-and half
- 2 teaspoons vanilla
Instructions
- Arrange the oven shelf to the center position. Preheat oven to 350ºF (177ºC). Butter a 9X13 inch baking dish or spray with nonstick cooking spray; set aside.
- In a small mixing bowl, whisk together brown sugar (1 cup), cinnamon (2 teaspoons), and nutmeg (1/4 teaspoon) until evenly combined; set aside.
Make Cake
- Add cake mix (1 box), eggs (4), sour cream (1 container), vegetable oil (3/4 cup), and vanilla (2 teaspoons) to a large mixing bowl and mix until evenly combined.
- Pour half the cake batter into the prepared baking dish. Sprinkle cinnamon sugar over the cake batter. Pour the remaining half of the cake batter over the cinnamon sugar mixture, then gently swirl the batter a few times with a knife.
- Bake in the preheated oven, on the arranged oven shelf, until the top is golden and the toothpick inserted in the center comes out clean, about 28-32 minutes.
Make Icing
- Add all ingredients to a medium mixing bowl and whisk to combine.
- Pour the icing on the warm cake and let it cool completely before serving.
Would be even better with chopped pecans!!
Great idea!
I agree, this is better than Lil Debbies! We loved it
Hey, Sarah! Right? Hehe. Thanks for the positive feedback and the 5 star rating 🙂