Honey Bun Cake

This short-cut recipe uses a cake mix and tastes just like a classic honey bun.

I kept noticing boxes of honey buns at my parents’ house whenever I’d go visit. I thought this a bit odd since I've never known them to keep honey buns around. So I asked…

Me: What are all the honey buns about?

Dad: We got them for the raccoon.

Me: Oh, okay. Wait. What??

Dad: We had a raccoon that kept eating all of your mama’s birdfeed and I couldn't catch the sucker.

Me: Well, that explains everything.

Dad: Um-hmm.

Me: Daddy! What did the honey buns have to do with the raccoon?

Dad: Well, your mama wouldn't let me shoot it so I had to catch him. And the sombitch didn't want anything I put in the trap. Somebody told me they liked honey buns.

Me: Ahhh. OK. Did it work?

Dad: Yeah, eventually. We kept running out of honey buns because me and your mama kept eating them.

Me: What did you do with the raccoon?

Dad: Oh, I took it down to Doug’s so his coon dogs could get a little practice.

Me: I’m pretty sure that isn't what Mama had in mind.

Dad: Humph. Maybe not.

And I've been thinking about honey buns ever since. So this weekend I thought I’d make a honey bun cake. Wonder if I ought to take one down to Doug’s for that raccoon?

Honey Bun Cake
3/4 cup packed brown sugar
1 teaspoon cinnamon
2/3 cup vegetable oil
4 eggs
1 cup sour cream
1 box yellow cake mix
Dash of nutmeg
1 cup powdered sugar
4 teaspoons water*
1 teaspoon vanilla extract

Combine brown sugar and cinnamon in a small bowl; set aside.

Spray a 13x9 baking pan with cooking spray; set aside.

Add oil, eggs and sour cream to a medium-sized bowl then mix with an electric mixer until well combined. Add cake mix and nutmeg and mix at medium-low speed for two minutes.

Pour half of cake batter into baking pan. Sprinkle brown sugar mixture evenly over cake batter. Pour remaining cake batter over brown sugar mixture and spread evenly.

Bake at 350 degrees for 30-35 minutes or until toothpick inserted in the center comes out clean.

Combine powdered sugar, water and vanilla and whisk together until smooth. If icing is too thick, add water – one teaspoon at a time – until it is thin enough to spread. Spread icing evenly over top of warm cake.

Once cool, cover and store cake at room temperature.

*Now, there are two basic types of honey buns. Those with thin white icing and those that with a glazed icing. Since I like the glazed ones better and because I feel weird about using milk in a recipe I’m going to leave out at room temperature, I used water instead of milk. If you like the white icing better, simply use milk instead of water.

Based on this Betty Crocker recipe.



  1. Weird....I was gonna make one of these today and did not have any sour cream. I was so disappointed. I made a yellow cake, and poked holes in it. Cooked a can of crushed pineapple, some coconut, a little sugar cornstarch and water and poured over cake. After it cooled; added a whipped cream topping flavored with some coconut flavoring. It was good. I still want a HoneyBun cake though!
    Norma in NC

  2. That is a funny story. Thanks for sharing as I got a little chuckle over this.

  3. Your story is hilarious! Your dad sounds just like the men in my family!! Thanks for the yummy recipe.

  4. Why would you use coconut and pineapple for sour cream? Look for a cake recipe that includes coconut and pineapple and not sour cream.

  5. My husband calls this "Honey Bun Crack Cake, he loves it and it doesn't last more than a day or two..thanks for posting.

  6. I make this recipe a lot and I never use sour cream. I use 1cup of buttermilk instead and it tastes the same.

  7. Made this tonight for dessert and it is delicious! I love the moist texture and the glaze on top really adds to the cake. It is also super easy to make and as an added bonus, my family loves it.


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy