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Honey Bun Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 76 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Vegetarian

Description

This Honey Bun Pound Cake is a moist, tender Bundt cake inspired by the flavors of a classic cinnamon roll. Made with a yellow cake mix and a cinnamon-sugar swirl, it’s topped with a sweet vanilla glaze that perfectly complements the rich, buttery texture. Ideal for breakfast, brunch, or dessert, this easy-to-make pound cake delivers all the warmth and sweetness of your favorite honey bun in a convenient cake form.

Ingredients

Scale

For the cake:

  • 1 box yellow cake mix (15.25 oz)
  • 1 cup sour cream
  • 4 large eggs
  • ¾ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 tablespoon ground cinnamon

For the glaze:

  • 2 cups powdered sugar
  • 2–3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or spray it thoroughly with nonstick baking spray to ensure the cake releases easily after baking.
  2. Make the batter: In a large mixing bowl, combine the yellow cake mix, sour cream, eggs, and vegetable oil. Beat on medium speed for 2 to 3 minutes until the mixture is smooth and creamy, ensuring no lumps remain.
  3. Mix cinnamon sugar: In a small bowl, stir together the granulated sugar and ground cinnamon until fully combined. This mixture will add the signature swirl and sweetness to the cake.
  4. Layer batter and cinnamon sugar: Pour half of the cake batter into your prepared Bundt pan and spread evenly. Sprinkle the cinnamon-sugar mixture evenly over the batter layer. Then, pour the remaining batter over the top. Using a knife or skewer, gently swirl through the batter layers to create a subtle cinnamon swirl effect.
  5. Bake the cake: Place the Bundt pan in the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
  6. Cool the cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then invert the pan onto a wire rack to release the cake and let it cool slightly before glazing.
  7. Prepare the glaze: While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the milk quantity as needed to reach desired consistency.
  8. Glaze the cake: Drizzle the glaze evenly over the warm cake. Allow the glaze to set before slicing and serving to achieve a perfect finish.

Notes

  • This Honey Bun Pound Cake tastes even better the next day as the flavors meld and the texture softens.
  • Perfect for breakfast, brunch, or dessert; pairs well with coffee or tea.
  • For added texture and flavor, try adding chopped pecans into the cinnamon swirl layer before baking.
  • If you prefer a thicker glaze, reduce the milk to 2 tablespoons; add more milk for a thinner glaze consistency.
  • Make sure to swirl gently to avoid mixing the batter completely and losing the cinnamon swirl effect.

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Find it online: https://easycookingmadefun.com/honey-bun-pound-cake-recipe/