Desserts
Honey Bun Bundt Cake
Honey Bun Bundt Cake is a delicious doctored cake mix recipe. It’s like the packaged honey bun cakes you buy
- Serves 16
- Prep 12 minutes
- Cook 45 minutes
- Total 57 minutes
Flavored with cinnamon, brown sugar, and pecans with a sweet glaze, this easy cake is great as a dessert, snack, or even breakfast with a cup of coffee. It’s very similar to coffee cake and even has a cinnamon, nut layer in the middle.
Honey Bun Bundt Cake Recipe
This doctored cake mix recipe is very similar to this Honey Bun Cake which is one of the most popular recipes on Hebeli. The main difference is it’s made in a 9×13-inch baking dish instead of a bundt pan.
A few extra ingredients turn a box of cake mix into a hard to resist cinnamon-flavored cake. So moist and delicious!
Start With A Box Of Yellow Cake Mix
The base for this easy cake recipe is a box of yellow cake mix. You can use Golden Butter Cake Mix as a substitute. I use either Duncan Hines or Betty Crocker Cake Mix. You’ll add vegetable oil, eggs and sour cream to the cake mix to form the batter.
Change Nuts or Leave Them Out
Instead of using pecans, you can use walnuts or you can leave the nuts out.
Recommended Equipment
- Bundt Pan
- Hand-Held Electric Mixer
- Cake Holder and Carrier– great for storing cakes at room temperature.
Storage
Cake will keep at room temperature for 4 days. Reheat slices in the microwave for about 10 seconds to freshen them up.
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Recipe
Honey Bun Bundt Cake
- Serves 16
- Prep 12 minutes
- Cook 45 minutes
- Total 57 minutes
Ingredients
Cake Ingredients
- 1 regular-size box yellow cake mix
- ¾ cup vegetable oil
- 4 large eggs
- 1 cup sour cream
Filling
- 1 cup chopped pecans
- 1 ¼ cups packed brown sugar
- 2 ½ tablespoons ground cinnamon
Glaze
- 2 cups confectioners' sugar
- 2 tablespoons butter (softened)
- 2 to 3 tablespoons milk
Instructions
- 1
Preheat oven to 350 degrees and spray a Bundt pan with baking spray with flour.
- 2
In a large mixing bowl, beat together the cake ingredients until well combined.
- 3
In a small bowl, stir together the filling ingredients. Sprinkle 1/3 cup of the filling in the bottom of the bundt pan.
- 4
Add half the cake batter to the bundt pan. Sprinkle the rest of the filling on top of the batter. Top with remaining cake batter, smoothing it with a spatula.
- 5
Bake for 45 to 48 minutes.
- 6
Let cool 15 minutes in the pan and then invert onto a serving plate. Let cool 15 more minutes and then whisk together the glaze ingredients until smooth and drizzle on cake.
Equipment
- Bundt Pan
- Baking spray with flour
- Hand-held electric mixer
Nutrition
- Calories435 kcal
- Carbohydrates59 g
- Protein4 g
- Fat21 g
- Saturated Fat5 g
- Polyunsaturated Fat8 g
- Monounsaturated Fat7 g
- Trans Fat0.2 g
- Cholesterol59 mg
- Sodium259 mg
- Potassium109 mg
- Fiber2 g
- Sugar45 g
- Vitamin A211 IU
- Vitamin C0.3 mg
- Calcium120 mg
- Iron1 mg
