Homemade Honey Bun Cake is probably one of the quickest cakes you can whip up and among the most delicious. It’s made with classic yellow cake mix, a cinnamon swirl layer, pecans, and traditional white icing. Every slice is a little bundle of nostalgia.
Preheat oven to 350 degrees F. Spray a 13x9 baking dish with baking spray. Set aside.
In a small bowl, combine brown sugar, cinnamon, and chopped pecans. Set aside.
In a mixing bowl, combine cake mix with eggs, vegetable oil, and sour cream. Beat for 2 minutes until smooth.
Pour half of the cake batter into the baking dish. Top with the brown sugar mixture, sprinkling it over the cake batter. Then pour the remaining cake batter over the top. LIGHTLY swirl with a knife to combine.
Bake cake for 35 minutes until lightly browned. Remove and cool while making the icing.
For the icing, whisk together the powdered sugar, milk, and honey. Add additional milk if you want the icing to be thinner. Pour over warm cake. Allow to set about 30 minutes before serving.
Notes
Swirling with a knife creates the "divets" in the cake, not necessarily combining the filling.
Store cooled cake in airtight container at room temperature for up to 5 days.
Freeze cake in airtight container for up to 3 months.
See blog post for more recipt tips and tricks and substitutions.