Everyone loves store-bought, packaged honeybuns. And it turns out they’re easy to make yourself at home. In fact, home cooks have filled the Internet with recipe variations for homemade honeybun cakes. Strangely enough, however, it’s hard to find a recipe for honeybun cake that uses actual honey.
This recipe for honeybun cake, which we adapted from a version created by the legendary Cake Mix Doctor, uses half a cup of Burleson’s Natural Honey, giving it a real honey taste that we think far surpasses what you’ll get from the convenience store original.
Preheat the oven to 350º F.
Spray a 9x13 inch pan with non-stick cooking spray.
In a large mixing bowl, combine the cake mix, sour cream, vegetable oil, and eggs, beat with an electric mixer for 1 minute or until combined.
Pour the cake mixture into the 9x13 inch pan and smooth with a spatula.
Drizzle the honey over the cake.
In a smaller bowl, combine the brown sugar and cinnamon, mixing with a spoon to combine.
Sprinkle the sugar and cinnamon mixture over the cake and use a butter knife or spatula to swirl it into the cake batter.
Bake for 36-40 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool while you make the glaze.
In a mixing bowl combine the powdered sugar, milk, and vanilla extract, stirring with a whisk until it’s smooth.
Pour the glaze over the warm cake or let the cake cool first for a less runny glaze.